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中文
Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation
GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun
FOOD SCIENCE . 2021, (
6
): 186 -192 . DOI: 10.7506/spkx1002-6630-20191121-255