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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.
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