Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods by Na Liu, Likang Qin, Jihong Pan, Song Miao

Subjects: “…Taste substance…”
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Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture by Yaxuan Liao, Mengdi Xin, Hao Dong, Yuxing Liu, Lingling Li, Xinyong Guo, Shaobo Cheng, Guogang Chen

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