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Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533.
Food Res Int. 2019 Feb;116:973-984. doi: 10.1016/j.foodres.2018.09.035. Epub 2018 Sep 14.
Food Res Int. 2019.
PMID: 30717030
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