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资源简介：
bacterial community in podolico cheese and tools for processing
应用场景：
创建时间：
2023-01-17
相关数据集
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Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB
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