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The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

DOI

209

Citations

33

References

2009

Year

Juan Marcos Aro Aro, Purevdorj Nyam-Osor, Kayoko Tsuji, Ken‐ichiro Shimada, Michihiro Fukushima, Mitsuo Sekikawa
Food Chemistry

References

YearCitations

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