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Journal: Foods, 2021
Volume: 10
Number: 2275
Article:
Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications
Authors:
by
Alejandra Hurtado-Romero, Mariano Del Toro-Barbosa, Misael Sebastián Gradilla-Hernández, Luis Eduardo Garcia-Amezquita and Tomás García-Cayuela
Link:
https://www.mdpi.com/2304-8158/10/10/2275
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