茅台酒曲植物乳杆菌大豆酸面团发酵面包的营养与抗氧化特性
The nutrition and antioxidant properties of soybean sourdough and bread fermented by LAB screened from Maotai Qu starter
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |