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Publications
Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods
Publication with shared reference
10.1016/j.lwt.2023.115247
Home
Publications
Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods
Publication with shared reference
10.1016/j.lwt.2023.115247
Publications with shared reference:
Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods
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