Brazilian artisanal ripened cheeses as sources of proteolytic lactic acid bacteria capable of reducing cow milk allergy
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| Description | scientific article published on 04 May 2018 |
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author: Vanessa Biscola Bernadette Franco Thomas Haertlé J-M Chobert Rabesona Hanitra Yvan Choiset |
| Publication date | May 4, 2018 |
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| Missing/wrong data? | Edit Wikidata item |