Zobrazeno 1 - 1
of 1
pro vyhledávání: '"S. S. Newberg"'
Publikováno v:
Journal of Food Science. 56:21-23
Three commercial yogurt cultures and strains of Lactobacillus bulgaricus and Streptococcus thermophilus isolated therefrom were evaluated for their effect on aspartame degradation during and after fermentation. The rate of aspartame loss was related
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d67857d9e99396ef2c6c3dceabef336
https://doi.org/10.1111/j.1365-2621.1991.tb07965.x
https://doi.org/10.1111/j.1365-2621.1991.tb07965.x
