Works by 颜琰

臭豆腐卤水发酵过程主要风味物质及其细菌菌群分析.

Published in:

China Brewing, 2025, v. 44, n. 6, p. 123, doi. 10.11882/j.issn.0254-5071.2025.06.018

By:

• 颜琰;
• 杨朔;
• 蒋立文;
• 刘素纯

Publication type:

Article