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1
“... volatile acidity of this mixture and of the newly made wine should not exceed 0.6 and 0.3 g/L, respectively...”
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2
3
“... CB was not able to induce the enzymes for its own degradation. For DFBS, strain F11 proved to be able...”
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7
“... of a carbapenem-resistant (blaVIM+) hospital effluent isolate of Pseudomonas aeruginosa (strain H1FC49) and on the...”
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Article
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12
“... biguanide and chlorhexidine digluconate were evaluated in the Acanthamoeba castellanii strain and clinical...”
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Article
13
“..., and recovery is more dominant at lower strain rates. Meanwhile, α phase undergoes not only...”
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Doctoral thesis
14
“... strain (SG∆cobS∆cbiA) and other two pathogenic strains (SGDcobS and SGNalr) of Gallinarum (SG). In total...”
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Article
15
16
“... strain (SGΔcobSΔcbiA) and other two pathogenic strains (SGΔcobS and SGNalr) of Gallinarum (SG). In total...”
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Article
17
“... to decrease volatile acidity from spoiled wines, and on possible changes in the wine aroma during such...”
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18
“... the aid of another technique, did not decrease the red skin color of ‘Brookfield’ apples. Low...”
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Article
19
“...’ severity according with the phytoplasma strain. The specific goals of the present study were...”
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20
“... microbiota, whether the strain was producing bacteriocin or not. However, L. salivarius UCC118...”
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Article