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Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs
 
 

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Journal: Microorganisms, 2023
Volume: 11
Number: 569

Article: Special Issue ‘Food Fermentations: Microorganisms in Food Production and Preservation’: Editorial
Authors: by Spiros Paramithiotis
Link: https://www.mdpi.com/2076-2607/11/3/569

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