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


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10.1088/1757-899X/1088/1/012001

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
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