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  1. 1
    Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood

    Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood by Yang Yang, Yanan Xia, Yu Rong Wang, Li Shan Sun, Quan Shuang, Feng Mei Zhang

    Published 2024-01-01
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    Article
  2. 2
    牦牛酥油脱胶和脱酸工艺优化 及对其品质的影响

    牦牛酥油脱胶和脱酸工艺优化 及对其品质的影响 by 李珊，孙万成，罗毅皓，刘雅谦，于瑾如 LI Shan，SUN Wancheng，LUO Yihao，LIU Yaqian，YU Jinru

    Published 2023-02-01
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    Article

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