![](/develop/static/common/images/pdf.png)
解淀粉芽孢杆菌发酵液在鲜核桃保鲜中的应用
Effect of the fermented liquid from Bacillus amyloliquefaciens on storage quality of fresh walnuts( Juglans regia L. )
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |