Browning and microbe activity are main factors limiting fresh-keeping effect and reducing quality of the mini-processing broad bean seeds.

褐变和微生物活动是影响微加工蚕豆瓣品质及保鲜效果的主要因素。

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Browning and microbe activity are main factors limiting fresh-keeping effect and reducing quality of the mini-processing broad bean seeds.

褐变和微生物活动是影响微加工蚕豆瓣品质及保鲜效果的主要因素。

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