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Journal: FoodsVolume: 12Number: 655
Article: Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum
- Authors:
- Lujun Hu1,2,†,
- Xiaodie Chen1,2,† and
- Rui Lin1,2
- et al.
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