領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
Vietnam has a long history of numerous traditional fermented products that contain a range of microorganisms with favorable technological, preservative, and organoleptic properties for food processing as well as other functional properties. This review em
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