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Journal: Foods, 2025
Volume: 14
Number: 4062

Article: CO2 and Acidification of Low-Salt Brine Promote Some Yeasts and Penalize Bacteria in Naturally Brined Black Table Olive Fermentation
Authors: by Biagi Angelo Zullo and Gino Ciafardini
Link: https://www.mdpi.com/2304-8158/14/23/4062

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