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Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties

✍ Scribed by Susana M. Cardoso; Isabel Mafra; Ana Reis; Cláudia Nunes; Jorge A. Saraiva; Manuel A. Coimbra

No coin nor oath required. For personal study only.

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