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Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable

Crossref DOI link: https://doi.org/10.1007/s13213-015-1151-9

Published Online: 2015-09-23

Published Print: 2016-06

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

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