Abstract
Application of Saccharomyces cerevisiae in Egg Yolk to The Functional and Physicochemical Characteristics of Fermented Eggs
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https://doi.org/10.17582/journal.aavs/2024/12.1.125.131
Copy DOIPublication Date: Jan 1, 2024 | |
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Application of Saccharomyces cerevisiae in Egg Yolk to The Functional and Physicochemical Characteristics of Fermented Eggs
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