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中文
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, (
09
): 214 -218 . DOI: 10.13995/j.cnki.11-1802/ts.2013.09.009
