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Un nuevo concepto de "Lactobacillus plantarum" seleccionada para vinos de pH elevado
Un nuevo concepto de "Lactobacillus plantarum" seleccionada para vinos de pH elevado
2016
Sibylle Krieger-Weber
Magali Déléris Bou
Anna Dumont
Francine Vidal
Carlos Suárez
José María Heras Manso
Keywords:
Microbiology
Lactobacillus plantarum
Biology
Food science
Chemistry
Correction
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