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低盐虾酱发酵过程中理化性质及微生物多样性的变化.
- Source :
- China Condiment; Nov2024, Vol. 49 Issue 11, p75-78, 4p
- Publication Year :
- 2024
-
Abstract
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Details
- Language :
- Chinese
- ISSN :
- 10009973
- Volume :
- 49
- Issue :
- 11
- Database :
- Complementary Index
- Journal :
- China Condiment
- Publication Type :
- Academic Journal
- Accession number :
- 180838655
- Full Text :
- https://doi.org/10.3969/j.issn.1000-9973.2024.11.013