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Journal: Foods, 2024
Volume: 13
Number: 4184

Article: The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese
Authors: by Xinping Wang, You Kang, Lei Gao, Yujuan Zhao, Yansong Gao, Ge Yang and Shengyu Li
Link: https://www.mdpi.com/2304-8158/13/24/4184

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