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  "affiliations": [
    "Agro-Product Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China; (R.T.);",
    "Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00790 Helsinki, Finland",
    "State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"
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      "name": "Xingying Dai"
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      "name": "Huihua Tang"
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      "name": "Xing Wan"
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      "name": "Zheng Zhou"
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      "name": "Junfei Chen"
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      "name": "Qiao Shi"
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  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13663971/?tool=EBI",
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  "pmcid": "PMC13663971",
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  "published": "2026-09-24",
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  "subjects": [],
  "title": "Effects of Antioxidative Lactic Acid Bacteria on Bacterial Community Dynamics, Physicochemical Properties, and Oxidative Stability During Dry-Cured Fermented Sausage Processing",
  "title_text": "Effects of Antioxidative Lactic Acid Bacteria on Bacterial Community Dynamics, Physicochemical Properties, and Oxidative Stability During Dry-Cured Fermented Sausage Processing",
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  "url": "https://research.draconitic.com/paper/87fx7j2c2nae0",
  "venue": "Foods (Basel, Switzerland)",
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