Effects of aging on the quality of roasted sesame-like flavor Daqu

被引：0
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作者：
Guangsen Fan
Zhilei Fu
Chao Teng
Pengxiao Liu
Qiuhua Wu
Md Khondakar Raziur Rahman
Xiuting Li
机构：
[1] Beijing Technology and Business University (BTBU),Beijing Advanced Innovation Center for Food Nutrition and Human Health
[2] Beijing Technology and Business University (BTBU),School of Food and health
[3] Beijing Technology & Business University (BTBU),Beijing Engineering and Technology Research Center of Food Additives
来源：
BMC Microbiology | / 20卷
关键词：
Esterifying activity; Eukaryotic microbes; High-throughput sequencing; Prokaryotic microbes; Volatile compounds;
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