红曲霉发酵食品研究现状与分析. (Chinese)
- Resource Type
- Article
- Authors
- 李沅达; 邓秀娟; 吴 婷; 李亚莉; 黄刚骅; 周红杰
- Source
- Journal of Food Safety & Quality; 2022, Vol. 13 Issue 3, p688-696, 9p
- Subject
- Language
- Chinese
- ISSN
- 20950381
Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)