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Journal: Fermentation, 2024
Volume: 10
Number: 152

Article: Debaryomyces hansenii Strains from Traditional Chinese Dry-Cured Ham as Good Aroma Enhancers in Fermented Sausage
Authors: by Xiaoying Yang, Shan Xiao and Jihui Wang
Link: https://www.mdpi.com/2311-5637/10/3/152

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