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Bullerman, L.B., Giesova, M., Hassan, Y., Deibert, D., Ryu, D. (2006). Antifungal activity of sourdough bread cultures. In: Hocking, A.D., Pitt, J.I., Samson, R.A., Thrane, U. (eds) Advances in Food Mycology. Advances in Experimental Medicine and Biology, vol 571. Springer, Boston, MA. https://doi.org/10.1007/0-387-28391-9_20
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