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Journal: Foods, 2020
Volume: 9
Number: 299
Article:
Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
Authors:
by
Zhihai Huang, Lu Huang, Guangliang Xing, Xiao Xu, Chuanhai Tu and Mingsheng Dong
Link:
https://www.mdpi.com/2304-8158/9/3/299
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