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Journal: Foods, 2022
Volume: 11
Number: 21

Article: Microbial Communities and Physiochemical Properties of Four Distinctive Traditionally Fermented Vegetables from North China and Their Influence on Quality and Safety
Authors: by Tingting Liang, Xinqiang Xie, Lei Wu, Longyan Li, Haixin Li, Yu Xi, Ying Feng, Liang Xue, Moutong Chen, Xuefeng Chen, Jumei Zhang, Yu Ding and Qingping Wu
Link: https://www.mdpi.com/2304-8158/11/1/21

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