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Journal: Foods, 2018
Volume: 7
Number: 190

Article: The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis
Authors: by Nuthathai Sutthiwong, Mireille Fouillaud and Laurent Dufossé
Link: https://www.mdpi.com/2304-8158/7/11/190

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