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Journal: FermentationVolume: 9Number: 146
Article: Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry
- Authors:
- Hongfan Chen1,2,†,
- Xin Nie2,† and
- Tao Peng3
- et al.
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