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Optimization of Fermentation Conditions for the Production of Traditional Fermented Broad Bean Sauce
DU Mu-ying,YU Lang, ZHAO Xiao-juan,WU Jun,KAN Jian-quan
1. College of Food Science, Southwest University, Chongqing 400715, China;2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China;3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China
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