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Journal: Microorganisms, 2022
Volume: 10
Number: 826

Article: The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
Authors: by Birsen Yilmaz, Sneh Punia Bangar, Noemi Echegaray, Shweta Suri, Igor Tomasevic, Jose Manuel Lorenzo, Ebru Melekoglu, João Miguel Rocha and Fatih Ozogul
Link: https://www.mdpi.com/2076-2607/10/4/826

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