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V. Marsilio, L. Seghetti, E. Iannucci, F. Russi, B. Lanza and M. Felicioni, “Use of Lactic Acid Bacteria Starter Culture during Green Olive (Olea europaea cv L. cv Ascolana tenera) Processing,” Journal of the Science of Food and Agriculture, Vol. 85, No. 7, 2005, pp. 10841090. doi:10.1002/jsfa.2066

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