Kinetics of lactose fermentation in milk with kombucha starter.

Autor: Kanurić KG; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Milanović SD; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Ikonić BB; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Lončar ES; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Iličić MD; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Vukić VR; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia., Vukić DV; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia.

Publikováno v: Journal of food and drug analysis [J Food Drug Anal] 2018 Oct; Vol. 26 (4), pp. 1229-1234. Date of Electronic Publication: 2018 Mar 14.