3 种乳酸菌发酵米浆对发糕品质的影响比较研究.

Autor: 范洪臣, 茜 琳, 丁警驰, 韩 双, 唐 慧, 陈凤莲
Zdroj: Journal of Food Safety & Quality; Sep2023, Vol. 14 Issue 18, p260-268, 9p
Databáze: Complementary Index