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Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products
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已完结
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Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains
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Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds
1个月前
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Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice
1个月前
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感谢,速度真快,点赞
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