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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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