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FSN3.82
FSN3.82
http://dx.doi.org/10.1002/FSN3.82
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends
P356
Q37649357-15FAA78B-BEB2-442B-9747-7624242B87B2
P356
FSN3.82
http://dx.doi.org/10.1002/FSN3.82