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Study of the synergistic effects of salinity, pH, and temperature on the surface-active properties of biosurfactants produced by Lactobacillus pentosus.
J Agric Food Chem. 2012 Feb 8;60(5):1258-65. doi: 10.1021/jf205095d. Epub 2012 Jan 26.
J Agric Food Chem. 2012.
PMID: 22239611
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