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September 1, 2024Journal of Dairy ScienceOpen Access

The effect of organic fruit juices on physicochemical, microbiological and antioxidative aspects of organic goat's and cow's fermented whey beverages produced on laboratory and industrial scale

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Authors

JSJagoda O. SzafrańskaUniversity of Life Sciences in LublinRWRobert WaraczewskiUniversity of Life Sciences in LublinMBMaciej BartońUniversity of Life Sciences in Lublin

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Cite This Study

Szafrańska et al. (2024) studied this question.

synapsesocial.com/papers/68e59d88b6db643587537f93https://doi.org/10.3168/jds.2024-25350
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