西藏灵菇中高产双乙酰乳酸菌分离筛选及产香特性研究
Lactobacillus isolates producing high level of diacetyl from Tibet mushroom and their effects on yogurt aroma
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |