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1.
Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.
RSC Adv
; 10(17): 10297-10308, 2020 Mar 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35498622
2.
Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.
RSC Adv
; 10(29): 16905, 2020 Apr 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-35521464
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