Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma
Huiyan Zhao(China Agricultural University), Shuntang Guo(China Agricultural University), Ruican Wang(Nankai University), Jingting Xu(China Agricultural University), Xingyun Peng(China Agricultural University), Xinran Liu(Yale University)
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