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Smit, G., Smit, B.A. and Engels, W.J.M. (2005) Flavour Formation by Lactic Acid Bacteria and Biochemical Flavour Profiling of Cheese Products. FEMS Microbiology Reviews, 29, 591-610.
http://dx.doi.org/10.1016/j.fmrre.2005.04.002
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