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温度对豆瓣酱发酵过程理化指标、风味物质和微生物群落的影响
李晓阳, 汪溢恒, 钮成拓, 郑飞云, 王金晶, 刘春风, 李崎
食品与发酵工业 ›› 2024, Vol. 50 ›› Issue (2) : 112-118.
温度对豆瓣酱发酵过程理化指标、风味物质和微生物群落的影响
Effect of temperature on physicochemical parameters, flavor compounds, and microbial community during broad bean paste fermentation
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