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Q43689422-8479C8F2-0EDF-493E-A141-0B2390595388
Q43689422-8479C8F2-0EDF-493E-A141-0B2390595388
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43689422-8479C8F2-0EDF-493E-A141-0B2390595388
The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
P2860
Q43689422-8479C8F2-0EDF-493E-A141-0B2390595388
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43689422-8479C8F2-0EDF-493E-A141-0B2390595388
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type
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wasDerivedFrom
841f2db8be5535bb831f761838ac69fe46efc4de
P2860
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.