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Journal: Microorganisms, 2019
Volume: 7
Number: 371

Article: Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality
Authors: by Fangmin Du, Xiaoyong Zhang, Huarong Gu, Jiajia Song and Xiangyang Gao
Link: https://www.mdpi.com/2076-2607/7/9/371

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