{"title":"酵母菌与乳酸菌共发酵低醇椰子水饮料的开发与品质分析","authors":"宋泽铭","doi":"10.27073/d.cnki.ghadu.2023.000940","DOIUrl":"https://doi.org/10.27073/d.cnki.ghadu.2023.000940","url":null,"abstract":"","PeriodicalId":63638,"journal":{"name":"海南大学学报(人文社会科学版)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142028943","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}
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