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Yingyu Wang, Chenhao Zhang, Fengsong Liu, Zhengyu Jin & Xiaole Xia. (2023) Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods. Critical Reviews in Food Science and Nutrition 63:22, pages 5841-5855.
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Tong Guangsen, Li Xiang & Guo Jiahu. (2021) Microbial diversity and volatile metabolites of kefir prepared by different milk types. CyTA - Journal of Food 19:1, pages 399-407.
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