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Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation

Release time:2023-12-18 Hits:

Affiliation of Author(s):食品科学与工程学院
Journal:FOOD BIOSCIENCE
Co-author:李传威,王莹,王帅,邹勇平,孙子昂
First Author:Shuo Wang
Correspondence Author:袁磊
Volume:55
ISSN No.:2212-4292
Translation or Not:no
Date of Publication:2023-01-01

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