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Putrescine production from different amino acid precursors by lactic acid bacteria from wine and cider

Antonella Costantini1, Roberta Pietroniro, Francesca Doria

  • 1Consiglio per la Ricerca e la sperimentazione in Agricoltura (Centro di ricerca per l'Enologia), Via P. Micca 35, 14100 Asti, Italy.

International Journal of Food Microbiology
|May 21, 2013
PubMed

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