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Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25
Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25
2020
Tuohetisayipu Tuersuntuoheti
Zhenhua Wang
Min Zhang
Sailimuhan Asimi
Shan Liang
Ziyuan Wang
Xin Ren
Amjad Sohail
Keywords:
microbial diversity
Chemistry
Food science
Microbial metabolism
Biochemistry
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