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Food Science & Nutrition 2020 / 10

High‐throughput sequencing‐based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food

Wang, Yurong, Xiang, Fanshu, Zhang, Zhendong, Hou, Qiangchuan, Guo, Zhuang
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Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.1953
Date:
October, 2020
File:
PDF, 686 KB
2020
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