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Antimicrobial activity of lactic acid bacteria isolated from sour doughs: purification and characterization of bavaricin A, a bacteriocin produced byLactobacillus bavaricusMI401

✍ Scribed by Larsen, Anette G. ;Vogensen, F.K. ;Josephsen, Jytte

No coin nor oath required. For personal study only.

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