| 标题 |
An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy
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| 其它 |
期刊:Lebensm Wiss Technol 作者:Dong K, Wang Q, Li X, Li X, An F, Luo Z, Wang J, Zeng Q, Shang P, Liu Z, Huang Q 出版日期:2024-10-01 |
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(2025-6-4)