Characteristic of low-salt solid-state fermentation of Yunnan oil furu with Mucor racemosus : microbiological, biochemical, structural, textural and sensory properties
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Title
Characteristic of low-salt solid-state fermentation of Yunnan oil furu with Mucor racemosus
: microbiological, biochemical, structural, textural and sensory properties
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2018-11-30
DOI
10.1111/ijfs.14022
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