| 标题 |
Enhancing the quality, characteristics, and antioxidant activity of Korean soy sauce made using lactic acid bacteria fermentation-based onion extract |
| 网址 | |
| DOI |
10.9721/kjfst.2023.55.3.258
doi
|
| 其它 |
期刊:Korean journal of food science and technology 作者:Jae-Hee Jeong; Chae-Mi Lee; Su-Hwan Kim; Yu-Ri Choi; Dong-Hun Lee; et al 出版日期:2023-06-30 |
| 求助人 | |
| 下载 |
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(2025-6-4)