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红曲霉菌混合制曲高盐稀态发酵过程挥发性物质的变化
by
张翀
,
雷艳平
,
王丹妮
,
胡宗忠
,
田玉庭
Published in
食品工业科技
(01.07.2021)
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Journal Article
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engineering
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fermented soy sauce
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high-salt dilute fermentation
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monascus
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optimized extraction conditions
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volatile substances
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Chinese
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DOAJ Directory of Open Access Journals
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