Bacterial diversity and flavor compounds in hurood production process

DA Lin, SU Xin, LIU Wenjun, BILIGE Menghe

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (14) : 168-174.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (14) : 168-174. DOI: 10.13995/j.cnki.11-1802/ts.030779

Bacterial diversity and flavor compounds in hurood production process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(14): 168-174 https://doi.org/10.13995/j.cnki.11-1802/ts.030779

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