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- Q92373085 description "article scientifique (publié 2020)" @default.
- Q92373085 description "articolo scientifico (pubblicato il 2020)" @default.
- Q92373085 description "artigo científico (publicado na 2020)" @default.
- Q92373085 description "artikull shkencor i botuar më 01 janar 2020" @default.
- Q92373085 description "artículu científicu espublizáu en xineru de 2020" @default.
- Q92373085 description "im Januar 2020 veröffentlichter wissenschaftlicher Artikel" @default.
- Q92373085 description "scientific article published on 01 January 2020" @default.
- Q92373085 description "wetenschappelijk artikel" @default.
- Q92373085 description "наукова стаття, опублікована 1 січня 2020" @default.
- Q92373085 description "научна статия" @default.
- Q92373085 name "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
- Q92373085 name "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
- Q92373085 name "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
- Q92373085 type Item @default.
- Q92373085 label "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
- Q92373085 label "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
- Q92373085 label "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
- Q92373085 prefLabel "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
- Q92373085 prefLabel "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
- Q92373085 prefLabel "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
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- Q92373085 P356 C9FO02314C @default.
- Q92373085 P698 31895399 @default.
- Q92373085 P1433 Q3076426 @default.
- Q92373085 P1476 "Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis" @default.
- Q92373085 P2093 "Chong Liu" @default.
- Q92373085 P2093 "Guozhong Zhao" @default.
- Q92373085 P2093 "Shu Li" @default.
- Q92373085 P2093 "Xiaowen Wang" @default.
- Q92373085 P304 "640-648" @default.
- Q92373085 P31 Q13442814 @default.
- Q92373085 P356 "10.1039/C9FO02314C" @default.
- Q92373085 P433 "1" @default.
- Q92373085 P478 "11" @default.
- Q92373085 P50 Q101410769 @default.
- Q92373085 P577 "2020-01-01T00:00:00Z" @default.
- Q92373085 P698 "31895399" @default.
- Q92373085 P921 Q22662068 @default.