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Journal: Foods, 2023
Volume: 12
Number: 1427
Article:
Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages
Authors:
by
Tiago de Melo Nazareth, Jorge Calpe, Carlos Luz, Jordi Mañes and Giuseppe Meca
Link:
https://www.mdpi.com/2304-8158/12/7/1427
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