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Comparison and Analysis of the Quality of Fermented Garlic Liquid with Different Strains

2022

Nana NIU | Lu GUO | Dan LUO | Zhenzhen WANG | Ruyi SHA | Honggeng HAN | Liming ZHANG | Jing DAI | Jianwei MAO


Bibliographic information
Publisher
The editorial department of Science and Technology of Food Industry
Other Subjects
Antioxidant activity; Food processing and manufacture; Organic acid; Taste
Language
Chinese
Type
Journal Article
Source
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 104-111 (2022)

2023-03-15
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