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中文
Optimization of Production of Fermented Duck Thigh with a Mixed Starter Culture of Lactobacillus plantarum and Saccharomyces cerevisiae and Changes in Its Quality Characteristics during Storage
RUAN Yifan, PAN Daodong, SUN Yangying, TIAN Hongwei, TANG Xiaoyan
FOOD SCIENCE . 2020, (
10
): 101 -109 . DOI: 10.7506/spkx1002-6630-20190408-068