Preparation of Fangxian traditional Xiaoqu and its evolution of microbial communities and aroma compounds during fermentation
| Autor: | Zheng, Siman, Huang, Mingquan, Yang, Wu, Wang, Zhongchao, Ren, Qing, Li, Hailan, Wu, Jihong, Meng, Nan, Li, Jinchen, Wang, Bowen |
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| Zdroj: | In Food Research International January 2025 199 |
| Databáze: | ScienceDirect |
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