不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响
曹晶晶 木泰华 马梦梅
Effect of Different Kinds of Lactic Acid Bacteria Fermentation on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Starch Processing Slurry
Tai-Hua MU Meng-Mei MA
食品科学
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