NUTRITIONAL VALUE OF FERMENTED WHEAT AND SOYBEAN FOODS

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作者：
WANG, HL
HESSELTI.CW
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来源：
FEDERATION PROCEEDINGS | 1967年 / 26卷 / 02期
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中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
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页码：798 / &
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