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Journal: Fermentation, 2025
Volume: 11
Number: 297

Article: Development and Taste Improvement of Polyamine-Containing Sakekasu Beverages Using Highly Polyamine-Producing Bacteria from Fermented Foods
Authors: by Yuta Ami, Narumi Kodama and Shin Kurihara
Link: https://www.mdpi.com/2311-5637/11/6/297

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