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Molecular and functional diversity of Saccharomyces cerevisiae strains of traditional fermented foods of the North-Western Himalayas

Crossref DOI link: https://doi.org/10.1007/s13213-015-1068-3

Published Online: 2015-03-15

Published Print: 2015-12

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

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