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EFFECT OF UNCOOKED MATERIAL FERMENTATION PROCESSING ON TYPICAL FUNCTIONAL COMPONENTS IN HEALTHY VINE
【作 者】
：
【机 构】
：
Institute of Comprehensive Utilization of Agricultural Products, Shanxi Academy of Agriculture Scien
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年期
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