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Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausage

Crossref DOI link: https://doi.org/10.1007/s10068-017-0161-8

Published Online: 2017-08-18

Published Print: 2017-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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