Improvement of the Quality of Labadou Using Endogenous Enzymes of Soybean;
利用大豆内源酶改善腊八豆的品质
Controlling brown of cooked Labadou by antioxidants;
抗氧化剂对腊八豆熟食褐变的控制
Production of Labadou by co-fermentation of Mucor and Rhizopus;
利用毛霉与根霉共生发酵生产腊八豆的研究
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