In situ riboflavin fortification of different kefir-like...

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Food Microbiology 2018 / 8

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

Yépez, Alba, Russo, Pasquale, Spano, Giuseppe, Khomenko, Iuliia, Biasoli, Franco, Capozzi, Vittorio, Aznar, Rosa
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Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2018.08.008
Date:
August, 2018
File:
PDF, 1.29 MB
english, 2018
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