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Journal: Foods, 2022
Volume: 11
Number: 2756
Article:
Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria
Authors:
by
Yueqi An, Xiaowen Cai, Lin Cong, Yang Hu, Ru Liu, Shanbai Xiong and Xiaobo Hu
Link:
https://www.mdpi.com/2304-8158/11/18/2756
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