Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup DOI
Xin Zhang,

Kexin Xiong,

Shuhong Ye

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106034 - 106034

Published: Jan. 1, 2025

Language: Английский

Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup DOI
Xin Zhang,

Kexin Xiong,

Shuhong Ye

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106034 - 106034

Published: Jan. 1, 2025

Language: Английский

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