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Esterase activities of cell-free extracts from ‘wild’ strains of leuconostocs and heterofermentative lactobacilli isolated from traditional Greek cheese

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Biochemical evolution of nitrogen compounds during fermentation of wheat bread doughs containing pure cultures of lactic acid bacteria

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Peptide Hydrolases of Lactobacillus helveticus and Lactobacillus delbrueckii ssp. bulgaricus

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Cheese: Chemistry, Physics and Microbiology

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