Study on Bacterial Community Changes and Volatile Flavor Correlation During Fermentation of Low‐Salt Dry‐Cured Ham
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Wiley Open Access
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| Main Authors: | , , , , , , , |
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| Format: | Artículo Open Access |
| Published: |
Wiley
2025
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| Subjects: | |
| Online Access: | |
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| DOI: | 10.1155/jfbc/9709367 |
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