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在这里添加一些文本 RIS (ProCite, Reference Manager) BibTeX Study on the fermentation technology of Xinjiang chili sauce by lactic acid bacteria SUN Ping, YANG Zongling, WANG Wenxin, WANG Pingxuan, TAN Qimin, GUAN Xiangluo, MA Xishan, KANG Qiao, XIA Kai, LIU Shiwei Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 147-155. Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 147-155.
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.
Beyond boundaries: Painting re-inscriptions in the fifteenth to seventeenth century China [1] Hong Kong Palace Museum Localización: Arte, individuo y sociedad, ISSN 1131-5598, Vol. 36, Nº 2, 2024, págs.
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