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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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