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Journal: Foods, 2020
Volume: 9
Number: 17
Article:
Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
Authors:
by
Dimitrios A. Anagnostopoulos, Vlasios Goulas, Eleni Xenofontos, Christos Vouras, Nikolaos Nikoloudakis and Dimitrios Tsaltas
Link:
https://www.mdpi.com/2304-8158/9/1/17
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