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Comparative Analysis of Physicochemical Properties and Microbial Community Structure in Five Types of Yunnan Dry-Cured Hams

Zijiang Yang, Ya Wu,Guiying Wang, Nannan Zhou, Shizhuo Zhao,Guanghui Chen,Zhijie Zheng, Ruwei Ren,Guozhou Liao

LWT-FOOD SCIENCE AND TECHNOLOGY（2025）

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Key words
Dry-cured hams,Physicochemical properties,Microbial community,High-throughput sequencing
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