Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour by Min Xu, Yuxin Guo, Xiaoyan Song, Ling Li, Zedong Xu, Jianhua Zhao, Jie Zhao, Hongbin Lin, Shirong Dong, Jing Lu, Wenwu Ding, Ping Liu, Jie Tang

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