Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity
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Title
Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity
Authors
Keywords
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Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-12
Publisher
Informa UK Limited
Online
2018-01-17
DOI
10.1080/10408398.2017.1421521
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