Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications
☆ Watchresearch · published 2021-09-26 · by Del Toro-Barbosa M, Garcia-Amezquita LE, García-Cayuela T, Gradilla-Hernández MS, Hurtado-Romero A
Foods (Basel, Switzerland) · 2021 Sep 26
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