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Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

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

No coin nor oath required. For personal study only.

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