Impact of high-pressure process on probiotics: Viability kinetics and evaluation of the quality characteristics of probiotic yoghurt
M. Tsevdou, M. Ouli-Rousi, C. Soukoulis, and P. Taoukis
Foods, vol. 9, no. 3, art. no. 360, 2020
doi:10.3390/foods9030360
