{"title":"广式酱油的风味物质与酿造微生物的相关性研究","authors":"赵莹","doi":"10.27700/d.cnki.gzcny.2020.000089","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17485,"journal":{"name":"仲恺农业工程学院学报","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"仲恺农业工程学院学报","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.27700/d.cnki.gzcny.2020.000089","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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