不同菌种对芫根发酵液风味物质及抗氧化性能的影响
陈天荣, 张玉红
Enhancing flavor compounds and antioxidant properties:Impact of diverse bacterial strains on fermentation broth of Brassica rapa L.
CHEN Tianrong, ZHANG Yuhong
食品与发酵工业
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2024, (16): 211
-220
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DOI: 10.13995/j.cnki.11-1802/ts.039479
