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M. Vega Leal-Sánchez, J. L. Ruiz-Barba, A. H. Sánchez, L. Rejano, R. Jiménez-Díaz and A. Garrido, “Fermentation Profile and Optimization of Green Olive Fermentation Using Lactobacillus pentosus LCPO10 as a Starter Culture,” Food Microbiology, Vol. 20, 2003, pp. 421430.

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