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Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379].
Food Res Int. 2019 Sep;123:810. doi: 10.1016/j.foodres.2019.05.036. Epub 2019 May 31.
Food Res Int. 2019.
PMID: 31285032
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