Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation
- 1 January 2003
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 80 (1) , 31-45
- https://doi.org/10.1016/s0168-1605(02)00146-0
Abstract
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