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Huiping Hu, Jianxiong Hao, Yongqiang Cheng, Lijun Yin, Yanli Ma, Zhenwei Yu and Lite Li Effect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment International Journal of Food Science & Technology 47

Version of Record online: 9 FEB 2012 | DOI: 10.1111/j.1365-2621.2011.02894.x

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