基于游离氨基酸、挥发性组分和感官评价的2 种酸化技术加工乳饼的滋味特征差异分析
Published in 食品科学 • Nov 23, 2021
NobleIDNI3P05W22R24S42
Authors:,,
Wei Guangqiang
Li Ziyi
Huang Aixiang
Subject
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