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    Effect of the interaction between lactic acid bacterium and yeast on the fermentation process and flavor quality of radish Paocai

    Effect of the interaction between lactic acid bacterium and yeast on the fermentation process and flavor quality of radish Paocai by HUANG Yuli, GE Lihong, MA Siyao, MEI Yuan, LU Wei, ZHAO Nan

    Published 2024-04-01
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