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Journal: Foods, 2025
Volume: 14
Number: 609
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: by Jinlin Fan, Weiling Guo, Zheng Xiao, Jiacong Deng and Feifei Shi
Link: https://www.mdpi.com/2304-8158/14/4/609

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