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Journal: FermentationVolume: 9Number: 547
Article: Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria
- Authors:
- Yafei Cai,
- Yongjun Wu* and
- Cen Li
- et al.
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