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      Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction

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      Food Control

      Elsevier BV

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          Journal
          Food Control
          Food Control
          Elsevier BV
          09567135
          May 2015
          May 2015
          : 51
          : 444-452
          10.1016/j.foodcont.2014.11.011
          © 2015

          https://www.elsevier.com/tdm/userlicense/1.0/

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