The influence of cardamine hupingshanensis on the microbial community structure of jiuqu and the variation of flavor during the fermentation process of selenium-rich Chinese huangjiu
| Autor: | Geng, Jingzhang, Li, Dongqin, He, Siqiao, Min, Cong, Long, Jiangang, Yang, Shuiyun |
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| Zdroj: | In International Journal of Gastronomy and Food Science June 2024 36 |
| Databáze: | ScienceDirect |
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