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Article Title
Microbial Community Structure and Volatile Flavor Composition of High-Temperature Daqu with Different Colors
Authored by
Osajiele, B. O.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Okaiyeto, S. A.
College of Engineering, China Agricultural University, Beijing, China.
Beizhong H.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.