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Lactic acid bacteria from Thai fermented meat products as biological control agents against anthracnose disease.
Lactic acid bacteria from Thai fermented meat products as biological control agents against anthracnose disease.
2011
Prapassorn Bussaman
Chirayu Sa-uth
A. Tonsao
A. Sawangkeaw
Paweena Rattanasena
Keywords:
Lactic acid
Gram-positive bacteria
Biotechnology
Microbiology
Bacteria
Biological pest control
Fermentation
Biology
natural enemies
Correction
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