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Author:Owens J.D.

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Owens J.D.; Allagheny N.; Kipping G.; Ames J.M., Formation of volatile compounds during Bacillus subtilis fermentation of soya beans, J. Sci. Food Agric., 1997, 74, 1, 132-140,<132::AID-JSFA779>3.0.CO;2-8 . [all data]