| 标题 |
Improved accumulation of organic acids and amino acids in Saccharomyces cerevisiae by GREACE and its application in enhancement of kokumi and umami in soy sauce |
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| DOI | |
| 其它 |
期刊:International Journal of Gastronomy and Food Science 作者:Chengtuo Niu; Yaxin Wang; Ruiqi Xu; Chunfeng Liu; Qi Li 出版日期:2026-09-01 |
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(2025-6-4)