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Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and

M De Angelis1, A Corsetti, N Tosti

  • 1Dipartimento di Scienze degli Alimenti, Sezione di Microbiologia Agro-alimentare, Università degli Studi di Perugia, Via S. Costanzo, Perugia, Italy.

Applied and Environmental Microbiology
|April 25, 2001
PubMed

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