| 标题 |
Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Na Liu; Yue Hu; Li-Kang Qin; Aiming Bao; Weijun Qin; et al 出版日期:2023-09-01 |
| 求助人 | |
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(2025-6-4)