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HARVARD Citation
Liu, Y. et al. (2022). Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Liu, Y. et al. (2022). Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].