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April 24, 2024Food Chemistry XOpen Access

Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis

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JWJiawang WangXLXin LiuJLJiaqi Liu

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Wang et al. (2024) studied this question.

synapsesocial.com/papers/68e6dc18b6db643587657feahttps://doi.org/10.1016/j.fochx.2024.101408
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