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Characterization of bacterial community and flavor differences of different types of Douchi

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Optimal model choice using AIC Method and Naive Bayes Classification

Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage

Development of flavor during drying and applications of edible mushrooms: A review

Application of mixed-culture with Lactobacillus brevis and Saccharomyces cerevisiae to Chinese yellow rice wine brewing for ethyl carbamate regulation

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Product Flavor 产品风味

Product Flavor 产品风味
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