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Outgoing Links
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contentType
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issn
2304-8158
issueIdentifier
10
pageRange
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Foods (Basel, Switzerland)
startingPage
1983
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bibliographicCitation
Zhou T, Ma Y, Jiang W, Fu B, Xu X. Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception. Foods. 2023 May 13;12(10). PMID: 37238802; PMCID: PMC10217170.
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date
2023-05-13-04:00
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identifier
https://pubmed.ncbi.nlm.nih.gov/PMC10217170
https://pubmed.ncbi.nlm.nih.gov/37238802
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language
English
source
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https://pubmed.ncbi.nlm.nih.gov/
title
Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception
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