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Journal: Foods, 2020
Volume: 9
Number: 17

Article: Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
Authors: by Dimitrios A. Anagnostopoulos, Vlasios Goulas, Eleni Xenofontos, Christos Vouras, Nikolaos Nikoloudakis and Dimitrios Tsaltas
Link: https://www.mdpi.com/2304-8158/9/1/17

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