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A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

BiosynthesisEngineeringFood FermentationPotential Flavor CultureHarbinensis M1Organoleptic QualityBiotechnologyFood MicrobiologyAlternative Protein SourceMicrobiologyFood TechnologyFood SafetyHealth Sciences