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Keyword [Fermented anchovy]
Result: 1 - 2 | Page: 1 of 1
1.
Study On The Flavor Of Fermented Anchovy Sauce And Relationship Between Biogenic Amines And The Dominant Genera In Different Salt Concentrations
2.
Characterization of bioactive compounds in essential oils, fermented anchovy sauce, and edible plants, and, Induction of phytochemicals from edible plants using methyl jasmonate (MeJA) and chitosan
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