Analysis on the difference of fermented soymilk flavor with different lactic acid bacteria

WANG Qi, WU Xue, DUAN Cuicui, MA Fumin, LI Dan, LI Xiaolei

China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 106-113.

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China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 106-113. DOI: 10.11882/j.issn.0254-5071.2025.07.015

Analysis on the difference of fermented soymilk flavor with different lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(7): 106-113 https://doi.org/10.11882/j.issn.0254-5071.2025.07.015

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