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发酵青小米辣护色工艺条件优化及品质分析

by 张露, 王修俊, 何春霞, 胡荣念, 陈艳琳
Published in 中国酿造 (2025)

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基于两次发酵法遵义特色泡辣椒游离氨基酸组成的主成分分析及综合评价

by 许九红, 王修俊, 聂黔丽, 李佳敏, 胡荣念, 张露
Published in 食品工业科技 (01.02.2024)

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