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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Lactobacillus rhamnosus as additive for maize and sorghum ensiling

Elisabetta Salimei1, Valeria Capilongo, Andrea Simoni

  • 1STAAM Department, University of Molise, via De Sanctis, I-86100 Campobasso, Italy. salimei@unimol.it

Journal of Agricultural and Food Chemistry
|October 13, 2007
PubMed

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