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Journal: Foods, 2024
Volume: 13
Number: 608
608
Article: The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
Authors: by Jingjing Mao, Xinyi Wang, Hongfan Chen, Zhiping Zhao, Dayu Liu, Yin Zhang and Xin Nie
Link: https://www.mdpi.com/2304-8158/13/4/608

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