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Journal: Foods, 2024
Volume: 13
Number: 3820
Article:
Investigating Flavor Enhancement Methods in NaCl-Reduced Chinese Bacon (Larou) by Focusing on Physicochemical Characteristics, Bacterial Diversity, and Volatiles
Authors:
by
Li Yang, Hongjun Li, Han Wu, Xuelian Sun, Shuyun Liu and Zhifei He
Link:
https://www.mdpi.com/2304-8158/13/23/3820
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