The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces Hansenii and Kluyveromyces Marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter Arilaitensis
Foods - Switzerland
doi 10.3390/foods7110190
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Date
November 19, 2018
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MDPI AG