植物乳植杆菌GM4复合发酵对馒头感官品质及风味的影响

植物乳植杆菌GM4复合发酵对馒头感官品质及风味的影响

PDF(1651 KB)

PDF(1651 KB)

J Tianjing Univ Sci Tech ›› 2024, Vol. 39 ›› Issue (06) : 7-13+20. DOI: 10.13364/j.issn.1672-6510.20230207

Author information +

History +

CLC number

TS213.2

Cite this article

Download Citations

Comments

PDF(1651 KB)

Accesses

Citation

Detail

Sections

Recommended

/

〈

〉