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admet-1053	dx.doi.org	http://dx.doi.org/10.5599/admet.1053
admet-1053	doi.org	https://doi.org/10.1016/j.jare.2020.03.003
admet-1053	doi.org	https://doi.org/10.1016/j.foodcont.2019.106864
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admet-1053	dx.doi.org	http://dx.doi.org/10.5599/admet.1053
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admet-1053	doi.org	https://doi.org/10.1007/s002530051316
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admet-1053	doi.org	https://doi.org/10.1128/jb.184.16.4449-4454.2002
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admet-1053	doi.org	https://doi.org/10.3389/fmicb.2019.01091
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admet-1053	doi.org	https://doi.org/10.1007/s002530051316
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admet-1053	doi.org	https://doi.org/10.1007/s10068-020-00802-x
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admet-1053	dx.doi.org	http://dx.doi.org/10.5599/admet.1053
admet-1053	doi.org	https://doi.org/10.3390/foods9050622
admet-1053	doi.org	https://doi.org/10.1016/j.anaerobe.2010.01.004
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admet-1053	dx.doi.org	http://dx.doi.org/10.5599/admet.1053
admet-1053	dx.doi.org	http://dx.doi.org/10.3390/foods9050622
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