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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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