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Journal: Foods, 2022
Volume: 11
Number: 1660

Article: EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage
Authors: by Xuefang Zhao and Qi Liang
Link: https://www.mdpi.com/2304-8158/11/11/1660

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