Application of multiple sensory evaluations to produce fermented beverages made from sole whey using Kluyveromyces marxianus
出版年份 2019 全文链接
标题
Application of multiple sensory evaluations to produce fermented beverages made from sole whey using
Kluyveromyces marxianus
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2019-11-06
DOI
10.1111/ijfs.14440
参考文献
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