Production of lactic and acetic acids during fermentation of milk fortified with kiwi juice using Saccharomyces boulardii and lactobacilli.
| Autor: | Mousa, Ahmed Hassan1,2,3, Gang Wang2,3,4,5, Hao Zhang2,3,4,5,6 zhanghao@jiangnan.edu.cn |
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| Zdroj: | Tropical Journal of Pharmaceutical Research. Apr2019, Vol. 18 Issue 5, p681-687. 7p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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