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Lin L, Zeng J, Tian Q, Ding X, Zhang X, Gao X. Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation. Food Research International 2022;155:111059. [DOI: 10.1016/j.foodres.2022.111059] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
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