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Journal: Foods, 2022
Volume: 11
Number: 1721
Article:
Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)
Authors:
by
Haixin Sun, Xiaochang Liu, Liwen Wang, Yaxin Sang and Jilu Sun
Link:
https://www.mdpi.com/2304-8158/11/12/1721
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