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E. Medina, C. Romero, A. de Castro, M. Brenes and A. García, “Inhibitors of Lactic Acid Fermentation in Spanish-Style Green Olive Brines of the Manzanilla Variety,” Food Chemistry, Vol. 110, No. 4, 2008, pp. 932-937. doi:10.1016/j.foodchem.2008.02.084

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