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Journal: Foods, 2021
Volume: 10
Number: 573

Article: Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials
Authors: by Carmen Masiá, Asger Geppel, Poul Erik Jensen and Patrizia Buldo
Link: https://www.mdpi.com/2304-8158/10/3/573

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