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novel insight into the formation mechanism of volatile flavor in chinese fish sauce (yu-lu) based on molecular sensory and metagenomics analyses
撰写时间：2020-11-20 [来源：南海水产研究所 ]
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yueqi wang, chunsheng lia, yongqiang zhaoa,, laihao li, xianqing yang, yanyan wu, shengjun chen, jianwei cen, shaoling yang, daqiao yang
food chemistry,2020,323(17),126839-/
1-sci
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