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Journal: FermentationVolume: 10Number: 145
Article: Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)
  • Authors:
  • Yutthana Kingcha1,
  • Laphaslada Pumpuang1 and
  • Saowalak Adunphatcharaphon2
  • et al.
Link: https://www.mdpi.com/2311-5637/10/3/145

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