Works by 杨向丽

不同温度发酵无乳糖酸奶与普通酸奶差异性比较.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 79, doi. 10.7506/spkx1002-6630-20190515-167

By:

• 贾凌云;
• 胡志和;
• 薛 璐;
• 鲁丁强;
• 赵旭飞;
• 程凯丽;
• 杨向丽

Publication type:

Article