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Effect of Lactiplantibacillus plantarum MX14 and Pichia membranifaciens PY33 co-fermentation on quality characteristics of red sour soup
3个月前
已完结
Microbial community structure analysis and screening of dominant strains in Guizhou white sour soup: enhancing safety, improving flavor, and shortening fermentation cycle
3个月前
已完结
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