Implantation ability of the potential probiotic strain, Lactobacillus reuteri PL519, in "Salchichón," a traditional Iberian dry fermented sausage
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| Description | scientific article published on 09 May 2011 |
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author: Santiago Ruiz-Moyano Emilio Aranda María José Benito María de Guía Córdoba Alberto Martín |
| Publication date | May 9, 2011 |
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