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Endo, A. (2013). Monitoring Lactic Acid Bacterial Diversity During Shochu Fermentation. In: Nelson, K. (eds) Encyclopedia of Metagenomics. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-6418-1_196-1
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DOI: https://doi.org/10.1007/978-1-4614-6418-1_196-1
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