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HARVARD Citation
Zhong, A. et al. (2022). Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Zhong, A. et al. (2022). Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].