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小红尖椒对红酸汤的微生物群落结构及其品质的影响

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:0254-5071

Translation or Not:no

Pre One:Effects of Wickerhamomyces anomalus Co-Fermented with Saccharomyces cerevisiae on Volatile Flavor Profiles during Steamed Bread Making Using Electronic Nose and HS-SPME-GC-MS

Next One:Physicochemical properties of bacterial cellulose from a strain of Komagataeibacter intermedius and analytical studies on its application

王亮

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:四川大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院

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