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By Josephine Dixon,2015-01-29 11:35
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Food Microbiology 27 (2010) 390-395 ELSEVIER Contents lists available at ScienceDirect Food Microbiology journal homepage: www.elsevier.com/locate/fm Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough Chonggang Zhang a , Markus J. Brandt b , Clarissa Schwab 3 1, Michael G. Ganzle 3 ..
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