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3 种传统发酵介质对细菌型豆豉风味形成的影响.
- Source :
- Modern Food Science & Technology; Jun2023, Vol. 39 Issue 6, p263-269, 7p
- Publication Year :
- 2023
-
Abstract
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- Subjects :
- BACTERIAL communities
RICE hulls
NUCLEOTIDE sequencing
BACILLUS (Bacteria)
FLAVOR
Subjects
Details
- Language :
- Chinese
- ISSN :
- 16739078
- Volume :
- 39
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- Modern Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 164497960
- Full Text :
- https://doi.org/10.13982/j.mfst.1673-9078.2023.6.0792