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2019 | 1 |
2021 | 1 |
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Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications.
Foods. 2021 May 14;10(5):1092. doi: 10.3390/foods10051092.
Foods. 2021.
PMID: 34069051
Free PMC article.
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds.
Ricci A, Bernini V, Maoloni A, Cirlini M, Galaverna G, Neviani E, Lazzi C.
Ricci A, et al.
Microorganisms. 2019 Nov 22;7(12):607. doi: 10.3390/microorganisms7120607.
Microorganisms. 2019.
PMID: 31771117
Free PMC article.
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