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Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method

Food FermentationMicrobial PhysiologyRetarded Sponge-dough MethodFood MicrobiologyMicrobial EcologyMicrobial MetabolismMicrobiologyFood ProcessingPublic HealthMicrobial CommunityMedicineType ι Sourdough