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Food Chemistry|March 2, 2021
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentationYue Yang, Chengtuo Niu, Wanxiang Shan, et al.Journal of Food Science|September 21, 2020
Composition, source, and influencing factors of white spots formation in soybean pasteShihao Min, Chengtuo Niu, Wanxiang Shan, et al.Pageof 1