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宋桂杰

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正高级  
Supervisor of Master's Candidates  

Paper Publications

Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

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Affiliation of Author(s):苏中发展研究院(乡村振兴战略研究院)

Journal:海上丝绸之路

First Author:SGJ

Translation or Not:no

Date of Publication:2024-01-01

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