| 标题 |
Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment |
| 网址 | |
| DOI | |
| 其它 |
期刊:Current research in food science 作者:Rebecca Yinglan Zhou; Xin Huang; Zhihao Liu; Jian‐Yong Chua; Shao‐Quan Liu 出版日期:2022-01-01 |
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(2025-6-4)