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J.FM.2016.12.001
J.FM.2016.12.001
http://dx.doi.org/10.1016/J.FM.2016.12.001
Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.
P356
Q36236948-F509935E-F9D9-4741-9967-A8B81ECFB11F
P356
J.FM.2016.12.001
http://dx.doi.org/10.1016/J.FM.2016.12.001