المؤلفون: LUO Xuan, CHENG Cheng, ZHANG Qi, WANG Yunpu, SONG Xiaoxiao, XIE Honglei, LIU Yuhuan, CUI Xian

المصدر: Shipin Kexue, Vol 44, Iss 14, Pp 72-78 (2023)

مصطلحات موضوعية: biogenic amines, fermented soybean products, salinity, total acidity, water activity, microbial community diversity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-009.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/584ab4f9a99045daaff651a649483a85