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    Correlation between Microbial Community Composition and Characteristic Flavor Substances in Stinky Mandarin Fish during Low-Temperature Fermentation

    Correlation between Microbial Community Composition and Characteristic Flavor Substances in Stinky Mandarin Fish during Low-Temperature Fermentation 著者: ZHOU Yingqin, HUANG Jingjing, LUO Gege, CHENG Aiwu, YAN Yan, XIE Ningning

    出版事項 2025-02-01
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