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Q58485838-DA4B7717-FC46-4353-99A1-8DFD9C56CD58
Q58485838-DA4B7717-FC46-4353-99A1-8DFD9C56CD58
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http://www.wikidata.org/entity/statement/Q58485838-DA4B7717-FC46-4353-99A1-8DFD9C56CD58
Lactobacillus pentosus B231 Isolated from a Portuguese PDO Cheese: Production and Partial Characterization of Its Bacteriocin
P2860
Q58485838-DA4B7717-FC46-4353-99A1-8DFD9C56CD58
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http://www.wikidata.org/entity/statement/Q58485838-DA4B7717-FC46-4353-99A1-8DFD9C56CD58
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63fa8a4c5f8475f443534ab0735d7c5658eacaf9
P2860
The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses.