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Journal: Fermentation, 2023
Volume: 9
Number: 219

Article: Effect of Co-Fermentation of Saccharomyces boulardii CNCM-I745 with Four Different Probiotic Lactobacilli in Coffee Brews on Cell Viabilities and Metabolic Activities
Authors: by Mei Zhi Alcine Chan, Li Ting Tan, Shermaine Wan Qing Heng and Shao Quan Liu
Link: https://www.mdpi.com/2311-5637/9/3/219

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