Citation: | XU Xiahong, YANG Sha, SHAN Changsong, et al. Effects of Different Preservation Treatments on Quality of Wet Rice Noodles and Microbial Diversity of Spoiled Samples[J]. Science and Technology of Food Industry, 2021, 42(21): 158−165. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030021. |
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