Biopreservation of Dairy Products Through Postbiotics
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3421-9_48
Reference36 articles.
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4. Balakrishnan G, Agrawal R (2014) Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus. J Food Sci Technol 51:4138–4142
5. Marasco R, Gazzillo M, Campolattano N, Sacco M, Mus CL (2022) Isolation and identification of lactic acid bacteria from natural whey cultures of buffalo and cow milk. Foods 11. MDPI
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