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传统酿造食品研究中心

Research Center of Traditional Fermented Foods

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Effects of simultaneous inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae jiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu

来源：江南大学传统酿造食品研究中心     发布时间 :2023-03-27    点击量：


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