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2020•Food BioscienceRequires access

Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu

Xiaoning Huang, Yi Fan, Jiao Meng, Shanfeng Sun, Xiaoyong Wang, Jingyu Chen, Bei‐Zhong Han

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Key concepts: Fermentation, Food science, Lactic acid, Pediococcus, Flavor, Starter, Lactobacillus plantarum, Bacteria

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