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JAM.14349
JAM.14349
http://dx.doi.org/10.1111/JAM.14349
Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread
P356
Q92847379-39A294AE-1BE5-40E7-9E07-1A439A4892C8
P356
JAM.14349
http://dx.doi.org/10.1111/JAM.14349