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传统郫县豆瓣和红油郫县豆瓣后发酵过程中风味成分的差异分析
曾艳, 白艳, 余进, 王浩宇, 赵怡君, 张良
食品与发酵工业 ›› 2023, Vol. 49 ›› Issue (19) : 289-295.
传统郫县豆瓣和红油郫县豆瓣后发酵过程中风味成分的差异分析
Flavor compounds dynamic changes during ripening fermentation of traditional and commercial Pixian Doubanjiang (broad bean paste)
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