Effect of Mucor rouxianus and lactic acid bacteria co-fermentation on the flavor of coffee cheese
HONG Bin, BAI Rubin, REN Huiling, JIANG Shanshan, WU Rina, SHI Haisu
Food and Fermentation Industries . 2022, (21): 125 -132 .  DOI: 10.13995/j.cnki.11-1802/ts.030734

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