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不同盐度对曲霉型豆豉发酵理化性质的影响.

Authors :
姜舒
王飞
王旭峰
熊涵铮
彭楠
赵述淼
胡咏梅
Source :
China Condiment; Nov2023, Vol. 48 Issue 11, p1-10, 5p
Publication Year :
2023

Abstract

<i>Copyright of China Condiment is the property of China Condiment 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.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10009973
Volume :
48
Issue :
11
Database :
Complementary Index
Journal :
China Condiment
Publication Type :
Academic Journal
Accession number :
174001646
Full Text :
https://doi.org/10.3969/j.issn.1000-9973.2023.11.001