Citation: | LIU Yongyi, LIN Hua, YANG Chao, et al. Effects of Different Fermentation Methods on the Quality and Flavor of Pickled Cowpeas[J]. Science and Technology of Food Industry, 2022, 43(14): 43−51. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090353. |
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