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J.IJFOODMICRO.2003.11.018
J.IJFOODMICRO.2003.11.018
http://dx.doi.org/10.1016/J.IJFOODMICRO.2003.11.018
Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain.
P356
Q33203208-A960DC37-3E75-444B-BAF7-EC3A42DE5A6C
P356
J.IJFOODMICRO.2003.11.018
http://dx.doi.org/10.1016/J.IJFOODMICRO.2003.11.018