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

Author:

Ke Li,Guixin Han,Li Liu,Yuanhui Zhao,Tianhong Liu,Hongjiang Wang,Xinxing Xu

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

15 February 2025

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