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Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in fermented milks

✍ Scribed by Fausto Gardini; Rosalba Lanciotti; Maria Elisabetta Guerzoni; Sandra Torriani

No coin nor oath required. For personal study only.

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