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Journal: FoodsVolume: 14Number: 609
Article: Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale
- Authors:
- Jinlin Fan1,
- Weiling Guo2 and
- Zheng Xiao3
- et al.
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