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

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https://hal.inrae.fr/hal-02676173
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Submitted on : Sunday, May 31, 2020 - 6:15:32 PM
Last modification on : Friday, October 1, 2021 - 3:58:06 PM

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  • HAL Id : hal-02676173, version 1
  • PRODINRA : 57279

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Valérie Gagnaire, Anne Thierry, Joëlle Leonil. Propionibacteria and facultatively heterofermentative lactobacilli weakly contribute to secondary proteolysis of emmental cheese. Lait, Elsevier, 2001, 81 (3), pp.339-353. ⟨hal-02676173⟩

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