ดู Proteolysis and Lipid Oxidation during ‘Mu som’ Fermentation as Affected by Different Ratios of White and Black Glutinous Rice

กลับไปที่รายละเอียดบทความ Proteolysis and Lipid Oxidation during ‘Mu som’ Fermentation as Affected by Different Ratios of White and Black Glutinous Rice ดาวน์โหลด ดาวน์โหลด PDF