Effects of Different Spices Used in Production of Fermented Sausages on Growth of and Curvacin A Production by<i>Lactobacillus curvatus</i>LTH 1174
Jurgen Verluyten(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Frédéric Leroy(Vrije Universiteit Brussel)
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