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Journal: FoodsVolume: 14Number: 775
Article: Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu
  • Authors:
  • Dongqi Li1,2,
  • Yaqiong Wan1,2 and
  • Xiaohan Zhou3
  • et al.
Link: https://www.mdpi.com/2304-8158/14/5/775

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