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Cyclopiazonic acid in industrially and traditionally produced Croatian dry-fermented sausage
Cyclopiazonic acid in industrially and traditionally produced Croatian dry-fermented sausage
2021
Tina Lešić
Nevijo Zdolec
Ana Vulić
Kudumija, Nina, Pleadin, Jelka
Keywords:
Cyclopiazonic acid
Chemistry
Fermentation
Food science
Croatian
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