Works by 沈虹妘

乳酸菌接种发酵对牛肉黄豆复合酱品质的影响.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 23, p. 93, doi. 10.7506/spkx1002-6630-20240519-128

By:

• 邹金浩;
• 沈虹妘;
• 龙正玉;
• 杨怀谷;
• 唐道邦

Publication type:

Article