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Screening lactic acid bacteria with high yielding-acid capacity from pickled tea for their potential uses of inoculating to ferment tea products

Crossref DOI link: https://doi.org/10.1007/s13197-015-1803-6

Published Online: 2015-03-20

Published Print: 2015-10

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

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