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Journal: Foods, 2026
Volume: 15
Number: 360
360
Article: Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation
Authors: by Linli Dai, Xin Wang, Nurul Hawa Ahmad, Jae-Hyung Mah, Wen Qin, Xinyao Wei and Shuxiang Liu
Link: https://www.mdpi.com/2304-8158/15/2/360

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