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Journal: Foods, 2026
Volume: 15
Number: 342

Article: Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages
Authors: by José María Martín-Miguélez, Josué Delgado, Alberto González-Mohino and Lary Souza Olegario
Link: https://www.mdpi.com/2304-8158/15/2/342

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