Published January 1, 2020
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Content of xylose, trehalose and L -citrulline in cucumber fermentations and utilization of such compounds by certain lactic acid bacteria ?
- 1. North Carolina State Univ, Dept Food Bioproc & Nutr Sci, Raleigh, NC USA
- 2. ARS, USDA, Food Sci Res Unit, Raleigh, NC 27699 USA
- 3. ARS, USDA, Market Qual & Handling Res Unit, Raleigh, NC USA
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