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Journal: FermentationVolume: 10Number: 409
Article: Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments
- Authors:
- Zhaofeng Chen,
- Yongjun Wu* and
- Shuoqiu Tong
- et al.
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