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Diversity And Technological Properties Of Predominant Lactic

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Kostinek M Specht I Edward VA Schillinger U Hertel C Holapfel WH Fran CMAP 2005 Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari a traditional African food. Syst Appl Microbiol 28527540 PubMed CrossRef Google

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