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HARVARD Citation
Xu, J. et al. (2021). 3-Phenyllactic acid production by Lactobacillus crustorum strains isolated from naturally fermented vegetables. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Xu, J. et al. (2021). 3-Phenyllactic acid production by Lactobacillus crustorum strains isolated from naturally fermented vegetables. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].