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Journal: Fermentation, 2023
Volume: 9
Number: 670

Article: A Study of Key Aroma Compounds in Hurood Cheese and Their Potential Correlations with Lactic Acid Bacteria
Authors: by Yadong Wang, Hong Zeng, Yanping Cao, Shaojia Wang and Bei Wang
Link: https://www.mdpi.com/2311-5637/9/7/670

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