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March 1, 1998Journal of Industrial Microbiology & BiotechnologyOpen Access

Production of flavour compounds by yogurt starter cultures

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ДБДора БешковаBulgarian Academy of SciencesЕСЕ. СимоваBulgarian Academy of SciencesGFGinka I. FrengovaStephan Angeloff Institute of Microbiology

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Cite This Study

Бешкова et al. (1998) studied this question.

synapsesocial.com/papers/69dccab3c099bcfdbb133c77https://doi.org/10.1038/sj.jim.2900504
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