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    The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods

    The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods by Shi, Lifen, Wang, Qi, Xie, Zhengze, Wu, Chunxia, Peng, Tingting, Nian, Xuruo, Li, Lang, Li, Hong, Chen, Tao

    Published in Food chemistry
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