{"title":"Bacillus amyloliquefaciens SY07发酵不同豆类功能活性及风味成分研究","authors":"赵雪如","doi":"10.27359/d.cnki.gtqgu.2023.000195","DOIUrl":"https://doi.org/10.27359/d.cnki.gtqgu.2023.000195","url":null,"abstract":"","PeriodicalId":56790,"journal":{"name":"天津科技大学学报","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142029206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0