| 标题 |
Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments |
| 网址 | |
| DOI | |
| 其它 |
期刊:Fermentation 作者:Zhaofeng Chen; Yongjun Wu; Shuoqiu Tong; Jing Jin; Lincheng Zhang; et al 出版日期:2024-08-08 |
| 求助人 | |
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(2025-6-4)