@article{刘淑贞:39, author = {[刘淑贞, 王 丹, 周才琼]}, title = {不同淀粉原料对鲊海椒发酵过程中滋味品质的影响}, publisher = {食品科学}, year = {2016}, journal = {食品科学}, volume = {37}, number = {7}, eid = {39}, pages = {39-43}, keywords = {

淀粉原料;鲊海椒;发酵;滋味品质

}, doi = https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201607008 }