Physicochemical Properties of Kefir Manufactured by a Two-Step Fermentation
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201302334341926.pdf
Reference26 articles.
1. Production of volatile aroma compounds by kefir starter cultures
2. Nephrotoxicity of gentamicin and co-trimoxazole combination in rats
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