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Journal: FoodsVolume: 12Number: 1768
Article: Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu, a Chinese Traditional Fermented Fish Product
- Authors:
- Dongmei Xu1,2,
- Yongle Liu1,2 and
- Xianghong Li1,2
- et al.
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