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Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®)
 
 

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Journal: Fermentation, 2023
Volume: 9
Number: 976

Article: Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.)
Authors: by Aida Esther Peñuela-Martínez, Jhoan Felipe García-Duque and Juan Rodrigo Sanz-Uribe
Link: https://www.mdpi.com/2311-5637/9/11/976

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