Keyword [aroma-activecompound] Result: 1 - 1 | Page: 1 of 1 1.  The Influence Of Lichenysin And Aroma-active Compounds By Bacillus Licheniformis In Solid-state Fermentation On Quality Of Chinese Liquor   <<First  <Prev  Next>  Last>>  Jump to

Globe Thesis Copyright © 2026. All Rights Reserved. | Privacy | Copyright | Contribute | About | Contact | RSS