http://rdf.ncbi.nlm.nih.gov/pubchem/reference/35958526

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contentType Journal Article
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publicationName Current Research in Food Science
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bibliographicCitation Wang D, Deng Y, Chen X, Wang K, Zhao L, Wang Z, Liu X, Hu Z. Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science. Current Research in Food Science. 2023;6():100481. doi: 10.1016/j.crfs.2023.100481.
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date 2023
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title Elucidating the effects of Lactobacillus plantarum fermentation on the aroma profiles of pasteurized litchi juice using multi-scale molecular sensory science
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Total number of triples: 29.