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中文
Lactobacillus
isolates producing high level of diacetyl from Tibet mushroom and their effects on yogurt aroma
TIAN Huaixiang, SHI Yuhua, ZHANG Yan, CHEN Chen, YU Haiyan
Food and Fermentation Industries . 2019, (
4
): 42 -47 . DOI: 10.13995/j.cnki.11-1802/ts.016573
