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1 Ergebnisse
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The Contribution of Microorganisms to the Quality and Flavo..:
Mao, Jingjing
;
Wang, Xinyi
;
Chen, Hongfan
...
Foods. 13 (2024) 4 - p. 608 , 2024
Link:
https://doi.org/10.3390/foods13040608
RT Journal T1
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods13040608&Exemplar=1&LAN=DE A1 Mao, Jingjing A1 Wang, Xinyi A1 Chen, Hongfan A1 Zhao, Zhiping A1 Liu, Dayu A1 Zhang, Yin A1 Nie, Xin PB MDPI AG YR 2024 SN 2304-8158 JF Foods VO 13 IS 4 SP 608 LK http://dx.doi.org/https://doi.org/10.3390/foods13040608 DO https://doi.org/10.3390/foods13040608 SF ELIB - SuUB Bremen
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