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Journal: Foods, 2022
Volume: 11
Number: 2756
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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