Improvement of the Quality of Labadou Using Endogenous Enzymes of Soybean;
利用大豆内源酶改善腊八豆的品质
Controlling brown of cooked Labadou by antioxidants;
抗氧化剂对腊八豆熟食褐变的控制
Production of Labadou by co-fermentation of Mucor and Rhizopus;
利用毛霉与根霉共生发酵生产腊八豆的研究
Copyright © mingxiaow.com All Rights Reserved.版权所有
本网站内容仅供参考,请以各学校实际情况为主!
工信部备案号:浙ICP备20019715号