| 标题 |
Correlation between volatile flavor compounds and bacterial communities in traditional Northeastern soybean paste under different salinities: Exploration of new strains for flavor improvement in fermented foods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food bioscience 作者:Kangyong Zhang; Hongwei Tang; Yuxing Li; Aili Li; Xiaoyu Zhao; et al 出版日期:2025-01-31 |
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(2025-6-4)