Impact of high-pressure process on probiotics: Viability kinetics and evaluation of the quality characteristics of probiotic yoghurt

19/03/2020

Auteurs

M. Tsevdou, M. Ouli-Rousi, C. Soukoulis, and P. Taoukis

Référence

Foods, vol. 9, no. 3, art. no. 360, 2020

Lien

doi:10.3390/foods9030360

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