Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread
发布时间：2024-08-05 点击次数：
所属单位：食品与生物工程学院
论文名称：Mixed Fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae Improved the Quality of Steamed Bread
ISSN号：10026630
是否译文：否
