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A. Aponte, G. Blaiotta, F. L. Croce, A. Mazzaglia, V. Farina, L. Settanni and G. Moschetti, “Use of Selected Autochthonous Lactic Acid Bacteria for Spanish-Style Table Olive Fermentation,” Food Microbiology, Vol. 30, No. 1, 2012, pp. 8-16. doi:10.1016/

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