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Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Slurry for Starch Production
CAO Jingjing, MU Taihua, MA Mengmei
FOOD SCIENCE . 2022, (18): 134 -142 .  DOI: 10.7506/spkx1002-6630-20211025-263

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