论文信息 - Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations. - 字舞流文

Production of fermented cheese whey-based beverage using kefir grains as starter culture: evaluation of morphological and microbial variations.

A. Nicolau | L. Domingues | J. Teixeira | G. Dragone | R. Schwan | K. Magalhães | M. A. Pereira | João Batista de Almeida Silva | K. T. Magalhães