Citation: | NIU Jiajia, ZHAO Biao, CUI Wei, et al. Optimization of Lactic Acid Bacteria Fermentation Process and Volatile Component Analysis of Suli Pear Juice[J]. Science and Technology of Food Industry, 2023, 44(14): 171−181. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080321. |
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