The potential correlation between microbial communities and flavors in traditional fermented sour meat
Author:
Zhong Aiai,
Chen Wei,
Duan Yufan,
Li Ke,
Tang Xingyu,
Tian Xing,
Wu Zhongqin,
Li Zongjun,
Wang YuanliangORCID,
Wang Chuanhua
Cited by
43 articles.
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