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Bio-preservation of chocolate mousse with free and immobilized cells of Lactobacillus plantarum D2 and lemon (Citrus lemon L.) or grapefruit (Citrus paradisi L.) zest essential oils.
Acta Sci Pol Technol Aliment. 2021 Jan-Mar;20(1):5-16. doi: 10.17306/J.AFS.0872.
Acta Sci Pol Technol Aliment. 2021.
PMID: 33449515
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