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在这里添加一些文本 RIS (ProCite, Reference Manager) BibTeX Research on process optimization and sensory quality of brown sugar fermented by compound lactic acid bacteria WANG Wenxin, WANG Hao, DUAN Qingli, YU Youqiang, CHEN Shan, ZHENG Xiaoyang, MA Xishan, SONG Ziyue, WU Shubo, YANG Dan, DUAN Shenglin, LIU Shiwei Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 223-229. Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 223-229.
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