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Cited by CrossRef (1)

  1. Sabina Fijan, Polona Fijan, Lei Wei, Maria L. Marco. Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica. Applied Microbiology 2024;4:1165
    https://doi.org/10.3390/applmicrobiol4030079

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