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传统酿造食品研究中心

Research Center of Traditional Fermented Foods

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Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

来源：     发布时间 :2019-12-03    点击量：

 

上一篇：Structural-based screening of L-phenylglycine aminotransferase using L-phenylalanine as the optimal amino donor: Recycling of L-phenylalanine to produce L-phenylglycine

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