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M. Goldner, N. Mingot, J. Ph. Emond, A. Dublanchet; Influence of Different Levels of Redox Potential on Fermentative Products Formed by Bacteroides fragilis, Clinical Infectious Diseases, Volume 25, Issue Supplement_2, 1 September 1997, Pages S147–S150, https://doi.org/10.1086/516194
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© 1997 by The University of Chicago
Issue Section:
Pathogenesis and Virulence Factors

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