Works by 王瑶佳

薏苡仁乳酸菌发酵工艺优化及活性成分 变化分析.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 127, doi. 10.12161/j.issn.1005-6521.2022.17.018

By:

• 吴映梅;
• 徐龙泉;
• 王瑶佳;
• 周绍琴;
• 周艳

Publication type:

Article