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Bidirectional modulation of microbial communities by tea polyphenols and gallic acid enhances quality in dry fermented sausages
Publication with shared reference
10.1016/j.foodres.2026.118924
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Publications
Bidirectional modulation of microbial communities by tea polyphenols and gallic acid enhances quality in dry fermented sausages
Publication with shared reference
10.1016/j.foodres.2026.118924
Publications with shared reference:
Bidirectional modulation of microbial communities by tea polyphenols and gallic acid enhances quality in dry fermented sausages
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