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Journal: Foods, 2025
Volume: 14
Number: 3365

Article: Effect of Intensified Fermentation with Wickerhamomyces anomalus on Fungal Community Structure of Fermented Grains and Flavor Compounds of Xiaoqu Baijiu
Authors: by Jie Deng, Bo Zeng, Chunhui Wei and Zhiguo Huang
Link: https://www.mdpi.com/2304-8158/14/19/3365

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