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Journal: Foods, 2020
Volume: 9
Number: 372

Article: Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor
Authors: by Zhanzheng Gao, Zhengyun Wu and Wenxue Zhang
Link: https://www.mdpi.com/2304-8158/9/3/372

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