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Influence of the production technology on kefir characteris..:
Savastano, Maria Luisa
;
Pati, Sandra
;
Bevilacqua, Antonio
...
Food Research International. 129 (2020) - p. 108853 , 2020
Link:
https://doi.org/10.1016/j.foodres.2019.108853
RT Journal T1
Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2019.108853&Exemplar=1&LAN=DE A1 Savastano, Maria Luisa A1 Pati, Sandra A1 Bevilacqua, Antonio A1 Corbo, Maria Rosaria A1 Rizzuti, Antonio A1 Pischetsrieder, Monika A1 Losito, Ilario PB Elsevier BV YR 2020 SN 0963-9969 JF Food Research International VO 129 SP 108853 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2019.108853 DO https://doi.org/10.1016/j.foodres.2019.108853 SF ELIB - SuUB Bremen
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