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Journal: BiologyVolume: 12Number: 88
Article: Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”
  • Authors:
  • Irene Martín1,
  • Carmen García2 and
  • Alicia Rodríguez1,*
  • et al.
Link: https://www.mdpi.com/2079-7737/12/1/88

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