{"title":"不同乳酸菌发酵对迟菜心副产物品质及风味的影响","authors":"罗文珊 | 杜晓仪 | 徐玉娟 | 吴继军 | 余元善 | 李璐","doi":"10.13995/j.cnki.11-1802/ts.034581","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"食品与发酵工业","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.13995/j.cnki.11-1802/ts.034581","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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