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Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Ke Li; Guixin Han; Li Liu; Yuanhui Zhao; Tianhong Liu; Hongjiang Wang; Xinxing Xu
Food Chemistry · Vol. 465 · pp. 142109 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-02-01
Publication Year2025
Volume465
Pages142109
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.142109
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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