Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria
出版年份 2023 全文链接
标题
Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria
作者
关键词
-
出版物
CEREAL CHEMISTRY
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2023-10-23
DOI
10.1002/cche.10724
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