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1996•Applied Microbiology and BiotechnologyRequires access

Effect of temperature and various nitrogen sources on L (+)-lactic acid production by Lactobacillus casei

M. Hujanen, Yu‐Yen Linko

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Key concepts: Lactobacillus casei, Lactic acid, Lactobacillus rhamnosus, Yeast extract, Food science, Lactobacillus, Lactobacillaceae, Yeast

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