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Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/26338

Title: Physiological heterogeneity in Lactobacillus casei fermentations on residual yoghurt whey
Author(s): Alonso Tuero, Saúl
Herrero Vázquez, Mónica
Rendueles de la Vega, Manuel
Díaz Fernández, José Mario
Issue date: 2014
Publisher version: http://dx.doi.org/10.1016/j.procbio.2014.01.033
Citation: Process Biochemistry, Volume 49, Issue 5, May 2014, Pages 732–739, (2014); doi:10.1016/j.procbio.2014.01.033
Format extent: p. 732-739
URI: http://hdl.handle.net/10651/26338
ISSN: 1359-5113
Local identifier: 20141491
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