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Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes.
Int J Food Microbiol. 2024 Jan 30;410:110505. doi: 10.1016/j.ijfoodmicro.2023.110505. Epub 2023 Nov 24.
Int J Food Microbiol. 2024.
PMID: 38043377
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