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HARVARD Citation
Abarquero, D. et al. (2022). Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Abarquero, D. et al. (2022). Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].