PDF(18804 KB)
Study on The Correlation Between Dominant Microbial Communities and Flavor Substances in the Fermentation Process of Traditional Sour Soup
Food and Nutrition in China ›› 2025, Vol. 31 ›› Issue (10) : 41-52.
PDF(18804 KB)
PDF(18804 KB)
Study on The Correlation Between Dominant Microbial Communities and Flavor Substances in the Fermentation Process of Traditional Sour Soup
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