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中文
Changes of basal components and biogenic amines in the preparation of Yongchuan Douchi koji
Hu Peng, Hu Guo-zhuo, Chen Guang-jing, Suo Hua-yi, Kan Jian-quan,
Food and Fermentation Industries . 2013, (
03
): 163 -166 . DOI: 10.13995/j.cnki.11-1802/ts.2013.03.042
