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RT @FrontNutrition: New Research: Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-p…
RT @FrontNutrition: New Research: Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-p…
New Research: Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi: Non-post fermented Shuidouchi is a Chinese spontaneously fermented soybean food with… https://t.co/HF16bqZ1nw #