Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
| Autor: | Guo, Qingyan, Zhao, Jingjing, Peng, Jiabao, Huang, Yukun, Shao, Bing |
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| Zdroj: | In LWT 1 September 2024 207 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect