Edible safety and flavor characteristics of bacterial fermented Douchi in Chongqing and Guizhou regions

YANG Zhibo, TAN Xiaoqin, ZHOU Caiqiong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 124-133.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (5) : 124-133. DOI: 10.13995/j.cnki.11-1802/ts.031869

Edible safety and flavor characteristics of bacterial fermented Douchi in Chongqing and Guizhou regions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(5): 124-133 https://doi.org/10.13995/j.cnki.11-1802/ts.031869

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