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Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
紫红曲霉联合植物乳杆菌和酿酒酵母发酵对条斑焦霉营养和风味特性的影响
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期刊:Food Chemistry 作者:Yanli Du; Soon-Mi Shim; Lei Wang; Xin Gao; Xiaoting Fu 出版日期:2025 |
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