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不同真菌固态发酵对谷物多酚含量和抗氧化性的影响.
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- Journal of Shanxi Agricultural Sciences, 2023, v. 51, n. 12, p. 1395, doi. 10.3969/j.issn.1002-2481.2023.12.07
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清香型白酒发酵过程中微生物群落结构变化及与理化性质的相关性.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 5, p. 330, doi. 10.16429/j.1009-7848.2023.05.033
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- Article