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Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods.
Int J Food Microbiol. 2016 Dec 19;239:35-43. doi: 10.1016/j.ijfoodmicro.2016.07.034. Epub 2016 Jul 29.
Int J Food Microbiol. 2016.
PMID: 27539249
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