Citation: | TAN Ge, ZHU Xingui, LI Xuewei, et al. Effect of Fortified Zygosaccharomyces rouxii on the Quality of Soy Sauce[J]. Science and Technology of Food Industry, 2022, 43(13): 86−93. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100083. |
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高紫珊,杨意,李军,谢镇蔚,萧雅泳,敬思群,华军利,康会茹,肖志平,杨柳斌. 马蹄三部位生物活性初筛. 中国果菜. 2024(05): 40-47 .
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