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Author: Sha Li
1 Articles are founded.
The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt
Korean J Food Sci Anim Resour 2016;36(4):558-565.
https://doi.org/10.5851/kosfa.2016.36.4.558
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https://doi.org/10.5851/kosfa.2016.36.4.558