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Journal: FoodsVolume: 13Number: 198
Article: Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages
  • Authors:
  • Yinchu Liu1,
  • Sai Gao1 and
  • Yue Cui1
  • et al.
Link: https://www.mdpi.com/2304-8158/13/2/198

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