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Alkaline active maltohexaose-forming α-amylase from Bacillus halodurans LBK 34

Enzyme and Microbial Technology, 2005
Bo Mattiasson
exaly  

Effect of mixed fermentation with L. paracasei SMN-LBK and L. reuteri LBK on the taste formation of Kazak cheese based on metabolomics

Food Bioscience
Yuechenfei Shen   +9 more
openaire   +1 more source

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