PDF(298 KB)
PDF(298 KB)
PDF(298 KB)
小麦麸皮酶解液对低盐固态发酵酱油品质的影响
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}Effect of wheat bran enzymolysis liquid on the quality of low-salt solid-state fermented soy sauce
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