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本文引用的文献
1
Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production.社论：从传统到现代：发酵食品生产中霉菌和酵母的进展
Front Microbiol. 2022 Mar 17;13:876872. doi: 10.3389/fmicb.2022.876872. eCollection 2022.
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