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Journal: FermentationVolume: 9Number: 515
Article: Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis
- Authors:
- Chunsheng Li1,2,3,*,
- Laihao Li1 and
- Shengjun Chen1,3
- et al.
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