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Journal: Gels, 2022
Volume: 8
Number: 160
160
Article: Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing
Authors: by Peng Gao, Yanling Su, Wenyuan Zhang, Xiaoyang Pang, Ning Xie, Min Zhang, Jiaping Lv and Shuwen Zhang
Link: https://www.mdpi.com/2310-2861/8/3/160

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