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Journal: Foods, 2021
Volume: 10
Number: 630

Article: Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening
Authors: by Ying Zhang, Yifan Zhang, Xing Zhou, Shibo Wang and Pinglan Li
Link: https://www.mdpi.com/2304-8158/10/3/630

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