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Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6.

Foods · 2025 · PMC12732237 · PMID 41464907

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a decreasing trendno p-value reported
The water content in the pixian douban is demonstrated in Figure 1 b, revealing a decreasing trend throughout fermentation.

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