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Journal: Microorganisms, 2021
Volume: 9
Number: 671
671
Article: Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs
Authors: by Maria K. Syrokou, Sofia Tziompra, Eleni-Efthymia Psychogiou, Sofia-Despoina Mpisti, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Panagiotis N. Skandamis and Eleftherios H. Drosinos
Link: https://www.mdpi.com/2076-2607/9/4/671

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