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JAM.13104
JAM.13104
http://dx.doi.org/10.1111/JAM.13104
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
P356
Q35933710-191C344A-61C0-4A80-A471-6A9E85875537
P356
JAM.13104
http://dx.doi.org/10.1111/JAM.13104