保康鲊广椒中乳酸菌的分离鉴定及其 发酵特性的评价.
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- Food Research & Development, 2019, v. 40, n. 16, p. 159, doi. 10.12161/j.issn.1005-6521.2019.16.028
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- Article
Works by 陈芸曼
Results: 2
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2
Slightly acidic electrolyzed water (SAEW) enhances the storability and quality maintenance of Chinese olive fruit during storage.
- Published in:
- Food Quality & Safety, 2025, v. 9, p. 1, doi. 10.1093/fqsafe/fyaf003
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- Publication type:
- Article