1. 紫菜粉碎方式对紫菜酱油酿造的影响.
- Author
-
吴昊, 王灵昭, 王珊, 杜静, 邱春江, 程守礼, and 程成
- Abstract
Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2024
- Full Text
- View/download PDF