Statistics for Effect of Lactiplantibacillus plantarum on the conversion of linoleic acid of vegetable oil to conjugated linoleic acid, lipolysis, and sensory properties of cheddar cheese
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| Effect of Lactiplantibacillus plantarum on the conversion of linoleic acid of vegetable oil to conjugated linoleic acid, lipolysis, and sensory properties of cheddar cheese | 14 |
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| December 2024 | 2 |
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| 88022642.pdf(legacy) | 7 |
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