Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.Title不同品种蚕豆发酵郫县豆瓣甜瓣子适宜性评价.Authors李雄波; 范智义; 杨 梅; 邓维琴; 项 超; 李 恒PublicationShipin Kexue/ Food Science, 2022, Vol 43, Issue 23, p49ISSN1002-6630Publication typeArticleDOI10.7506/spkx1002-6630-20211024-261