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Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot
Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot
2020
Mohammad Ebrahim Goharjoo
Mohammad Reza Edalatian Dovom
Fakhri Shahidi
Farideh Tabatabaei Yazdi
Mohammad-Javad Varidi
Keywords:
Food science
Biology
Biodiversity
Fermentation
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