| 标题 |
Targeted amino acid supplementation optimizes fermentation metabolism and improves flavor quality of high-salt liquid-state Soy Sauce |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food science and technology 作者:Shuo Wang; Jiajie Qi; Jiaxiu Wang; Shuai Wang; Jia Yang; et al 出版日期:2026-06-02 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)