Some probiotic characteristics of a fermented milk product based on microbiota of “Tibetan kefir grains” cultivated in Ukrainian household
Kukhtyn, Mykola, Vichko, Olena, Horyuk, Yulia, Shved, Olga, Novikov, VolodymyrМова:
english
Журнал:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2931-y
Date:
November, 2017
Файл:
PDF, 683 KB
english, 2017
File converter
Більше результатів пошуку
More benefits 
