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Journal: Microorganisms, 2020
Volume: 8
Number: 1658
Article:
Microbial Diversity and Nutritional Properties of Persian “Yellow Curd” (Kashk zard), a Promising Functional Fermented Food
Authors:
by
Shadi Pakroo, Armin Tarrah, Vinícius da Silva Duarte, Viviana Corich and Alessio Giacomini
Link:
https://www.mdpi.com/2076-2607/8/11/1658
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