醋豆加工过程中物质含量的变化及醋豆产品的感官评价

醋豆加工过程中物质含量的变化及醋豆产品的感官评价的英文翻译

基本释义

• Changes of Total Acid and Free Amino Acid Contents during Pickling of Soybean in Vinegar and a Sensory Evaluation of Vinegar-pickled Soybeans