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Meng Lingwei Kim Sang Moo Zhang Dongjie Li Zhijiang 《Food science and biotechnology》2020,29(11):1483-1490
Food Science and Biotechnology - The effects of Makgeolli, dry yeast (DY), sourdough with dry yeast (SDDY) and sourdough with Makgeolli (SDMG) on the quality of fermented rice cakes (FRCs) stored... 相似文献
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