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HARVARD Citation
Plessas, S. et al. (2017). Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese. Food chemistry. pp. 102-108. [Online].
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Plessas, S. et al. (2017). Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese. Food chemistry. pp. 102-108. [Online].