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Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste

Food ChemistryMicrobial CommunityTartary BuckwheatFood FermentationEngineeringBiochemical EngineeringBiotechnologyFood EngineeringMicrobiologyFood ProcessingFood QualitySoybean PasteFood TechnologyFood SafetyHealth Sciences