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Journal: Foods, 2022
Volume: 11
Number: 3974
Article:
Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food
Authors:
by
Francesca Anna Ramires, Gianluca Bleve, Stefania De Domenico and Antonella Leone
Link:
https://www.mdpi.com/2304-8158/11/24/3974
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