国产与进口鲜纳豆活菌数、感官品质及酶活的分析比较
Analysis and comparison of viable count, sensory quality and nattokinase activity of domestic and imported fresh nattoLI Hongliang
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |