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中文
Change of volatile compounds in
Aspergillus
-type Douchi during processing evaluated by SPME-GC-MS
LI Jinlin, WAN Liang, WANG Weiya, HUANG Li, WANG Xiaolan, TU Zongcai
Food and Fermentation Industries . 2020, (
15
): 252 -257 . DOI: 10.13995/j.cnki.11-1802/ts.023817
