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June 1, 2019Archivos Latinoamericanos de NutriciónOpen Access

Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter

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Authors

MКM. КukhtynОВО. І. ВічкоОКОлег Васильевич Кравец

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Кukhtyn et al. (2019) studied this question.

synapsesocial.com/papers/6aa91e53188769e93e83baa8https://doi.org/10.37527/2018.68.4.007
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