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4 种特色红茶菌发酵液感官品质、理化特性及 菌群结构比较研究.

Authors :
李如意
陈建新
汪 芳
邹 纯
尹军峰
Source :
Journal of Food Safety & Quality; 2021, Vol. 12 Issue 8, p3197-3204, 8p
Publication Year :
2021

Abstract

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Details

Language :
Chinese
ISSN :
20950381
Volume :
12
Issue :
8
Database :
Complementary Index
Journal :
Journal of Food Safety & Quality
Publication Type :
Academic Journal
Accession number :
151031113