Effect of the fermented liquid from Bacillus amyloliquefaciens on storage quality of fresh walnuts( Juglans regia L. )

GENG Yang-yang, XU Li, LIU Xin, HU Ling

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (09) : 214-218.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (09) : 214-218. DOI: 10.13995/j.cnki.11-1802/ts.2013.09.009
Food and Fermentation Industries

Effect of the fermented liquid from Bacillus amyloliquefaciens on storage quality of fresh walnuts( Juglans regia L. )

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(09): 214-218 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.009

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