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Journal: Foods, 2024
Volume: 13
Number: 415

Article: A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods
Authors: by Qingyan Guo, Jiabao Peng and Yujie He
Link: https://www.mdpi.com/2304-8158/13/3/415

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