![](/develop/static/common/images/pdf.png)
短乳杆菌发酵苹果汁工艺优化及有机酸变化
Optimization of fermentation process of apple juice by Lactobacillus brevisand its organic acids changes
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |