Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation
| Autor: | Wang, Xunda, Wang, Xiangyu, Lou, Haiwei, Li, Yue, khashaba, Reham, Zhao, Renyong |
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| Zdroj: | In Food Bioscience August 2024 60 |
| Databáze: | ScienceDirect |
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