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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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