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Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of Emmental cheese

Valérie Gagnaire, Anne Thierry and Joëlle Léonil

Lait, 81 3 (2001) 339-353

DOI: 10.1051/lait:2001136

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Valérie Gagnaire

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