@misc{indiciae62b1b37b004f,
  title = {Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactobacilli},
  author = {Ucar, R. A. and Perez-Diaz, I. M. and Dean, L. L.},
  year = {2019},
  doi = {10.1101/2019.12.20.885608},
  url = {https://www.biorxiv.org/content/10.1101/2019.12.20.885608v1},
  note = {Source identifier: 10.1101/2019.12.20.885608}
}