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Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd
Gu, Jingsi, Liu, Tongjie, Sadiq, Faizan A., Yang, Huanyi, Yuan, Lei, Zhang, Guohua, He, GuoqingLanguage:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.08.085
Date:
September, 2017
File:
PDF, 486 KB
english, 2017