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Journal: Microorganisms, 2019
Volume: 7
Number: 607
607
Article: Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds
Authors: by Annalisa Ricci, Valentina Bernini, Antonietta Maoloni, Martina Cirlini, Gianni Galaverna, Erasmo Neviani and Camilla Lazzi
Link: https://www.mdpi.com/2076-2607/7/12/607

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