| 标题 |
 Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Research International 作者：Liangjing Lin; Jian Zeng; Qiming Tian; Xing-Qian Ding; Xiaoyong Zhang; et al 出版日期：2022-02-24 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人下载。 |
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