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aesr-5870	doi.org	https://doi.org/10.1111/1750-3841.12029
aesr-5870	doi.org	https://doi.org/10.1111/j.1365-2036.2007.03557.x
aesr-5870	doi.org	https://doi.org/10.3906/zoo-1108-2
aesr-5870	doi.org	https://doi.org/10.1016/j.foodqual.2003.07.005
aesr-5870	doi.org	https://doi.org/10.1016/j.lwt.2009.01.014
aesr-5870	doi.org	https://doi.org/10.1016/j.foodchem.2011.01.016
aesr-5870	doi.org	https://doi.org/10.3923/pjn.2011.95.100
aesr-5870	doi.org	https://doi.org/10.1002/jsfa.1091
aesr-5870	doi.org	https://doi.org/10.1111/j.1541-4337.2012.00190.x
aesr-5870	doi.org	https://doi.org/10.5296/jas.v2i2.5991
aesr-5870	doi.org	https://doi.org/10.1016/j.lwt.2010.05.007
aesr-5870	doi.org	https://doi.org/10.1006/jfca.2000.0879
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aesr-5870	doi.org	https://doi.org/10.3906/zoo-1108-2
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aesr-5870	doi.org	https://doi.org/10.1006/jfca.2000.0879
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aesr-5870	doi.org	https://doi.org/10.3923/jbs.2005.597.605
aesr-5870	doi.org	https://doi.org/10.11648/j.jfns.20200802.11
aesr-5870	dx.doi.org	http://dx.doi.org/10.3923/pjn.2017.731.737
aesr-5870	doi.org	https://doi.org/10.1111/j.1745-4549.2006.00092.x
aesr-5870	doi.org	https://doi.org/10.4314/nifoj.v27i2.47492
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aesr-5870	doi.org	https://doi.org/10.1002/jsfa.1379
aesr-5870	doi.org	https://doi.org/10.1002/jsfa.2740540117
aesr-5870	doi.org	https://doi.org/10.3923/pjn.2005.250.256
aesr-5870	doi.org	https://doi.org/10.5897/ajar12.1944
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aesr-5870	doi.org	https://doi.org/10.11648/j.ijbc.20170204.13
aesr-5870	doi.org	https://doi.org/10.30574/gscbps.2018.3.3.0039
aesr-5870	doi.org	https://doi.org/10.1007/bf01091226
aesr-5870	doi.org	https://doi.org/10.3390/fermentation5010003
aesr-5870	doi.org	https://doi.org/10.4236/fns.2019.109082
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aesr-5870	doi.org	https://doi.org/10.11648/j.jfns.20200802.11
aesr-5870	dx.doi.org	http://dx.doi.org/10.3923/pjn.2017.731.737
aesr-5870	doi.org	https://doi.org/10.1111/j.1745-4549.2006.00092.x
aesr-5870	doi.org	https://doi.org/10.4314/nifoj.v27i2.47492
aesr-5870	dx.doi.org	http://dx.doi.org/10.1007/978-94-011-4385-1_65
aesr-5870	doi.org	https://doi.org/10.1002/jsfa.2740300503
aesr-5870	doi.org	https://doi.org/10.1002/jsfa.1379
aesr-5870	doi.org	https://doi.org/10.1002/jsfa.2740540117
aesr-5870	doi.org	https://doi.org/10.3923/pjn.2005.250.256
aesr-5870	doi.org	https://doi.org/10.5897/ajar12.1944
aesr-5870	doi.org	https://doi.org/10.4314/nifoj.v26i2.47439
aesr-5870	doi.org	https://doi.org/10.11648/j.ijbc.20170204.13
aesr-5870	doi.org	https://doi.org/10.30574/gscbps.2018.3.3.0039
aesr-5870	doi.org	https://doi.org/10.1007/bf01091226
aesr-5870	doi.org	https://doi.org/10.3390/fermentation5010003
aesr-5870	doi.org	https://doi.org/10.4236/fns.2019.109082
aesr-5870	dx.doi.org	http://dx.doi.org/10.15406/mojfpt.2021.09.00257