Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures
- 1 August 1997
- journal article
- Published by Elsevier BV in International Dairy Journal
- Vol. 7 (8-9), 537-545
- https://doi.org/10.1016/s0958-6946(97)00053-8
Abstract
No abstract availableKeywords
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