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© 2006 Springer-Verlag Berlin Heidelberg
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Abbas, C.A. (2006). Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts. In: Querol, A., Fleet, G. (eds) Yeasts in Food and Beverages. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-28398-0_10
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DOI: https://doi.org/10.1007/978-3-540-28398-0_10
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-28388-1
Online ISBN: 978-3-540-28398-0
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