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Cultivable non-starter lactobacilli from ripened Parmigiano..:
Tagliazucchi, Davide
;
Baldaccini, Andrea
;
Martini, Serena
...
International Journal of Food Microbiology. 330 (2020) - p. 108688 , 2020
Link:
https://doi.org/10.1016/j.ijfoodmicro.2020.108688
RT Journal T1
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2020.108688&Exemplar=1&LAN=DE A1 Tagliazucchi, Davide A1 Baldaccini, Andrea A1 Martini, Serena A1 Bianchi, Aldo A1 Pizzamiglio, Valentina A1 Solieri, Lisa PB Elsevier BV YR 2020 SN 0168-1605 JF International Journal of Food Microbiology VO 330 SP 108688 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2020.108688 DO https://doi.org/10.1016/j.ijfoodmicro.2020.108688 SF ELIB - SuUB Bremen
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