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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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