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Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal

✍ Scribed by Helena Albano; Svetoslav D. Todorov; Carol A. van Reenen; Tim Hogg; Leon M.T. Dicks; Paula Teixeira

No coin nor oath required. For personal study only.

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