Quality Characteristics of Vinegar Fermented Using Omija (Schizandra chinensis Baillon)Hyewon Mo, Younghee Jung,Jisuk Jeong,Kyoungho Choi,Sangwon Choi, Chansung Park, Miae Choi, Milim KimJournal of The Korean Society of Food Science and Nutrition（2013）引用 18|浏览92暂无评分AI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
