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Characteristic of low-salt solid-state fermentation of Yunnan oil furu with Mucor racemosus : microbiological, biochemical, structural, textural and sensory properties
Wei, Guanmian, Wang, Keyu, Liu, Yaowei, Regenstein, Joe M., Liu, Xiaoming, Zhou, PengLanguage:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14022
Date:
November, 2018
File:
PDF, 921 KB
english, 2018