{"title":"陈皮乳酸芽孢杆菌发酵过程中风味与理化性质的变化规律","authors":"吕晨豪 | 李俊健 | 高杰贤 | 严静 | 黎攀 | 杜冰","doi":"10.13313/j.issn.1673-4890.20220711004","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18633,"journal":{"name":"中国现代中药","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"中国现代中药","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.13313/j.issn.1673-4890.20220711004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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