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The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

DOI

153

Citations

37

References

2018

Year

Yanshun Xu, Li Lin, Joe M. Regenstein, Pei Gao, Jinhong Zang, Wenshui Xia, Qixing Jiang
Food Chemistry

References

YearCitations

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