Works by 曹承旭

芽孢杆菌对发酵大豆产生氨基酸和挥发性香气成分的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 242, doi. 10.7506/spkx1002-6630-20190829-324

By:

• 张 妍;
• 武俊瑞;
• 曹承旭;
• 邱博书;
• 马 颖;
• 史海粟;
• 杨 慧;
• 乌日娜

Publication type:

Article