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中文
Effects of Post-Fermentation Temperature on Amino Nitrogen Formation Kinetics and Physicochemical Properties of Bacterial-type Douchi from Different Soybean Varieties
LI Aijun, WANG Di, YANG Gang, SONG Jun, KONG Xiangbing, LIAO Shenglan, KAN Jianquan
FOOD SCIENCE . 2023, (
2
): 195 -203 . DOI: 10.7506/spkx1002-6630-20220309-116