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Journal: DairyVolume: 5Number: 7
Article: Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides
  • Authors:
  • Athanasios Limnaios1,
  • Maria Tsevdou1 and
  • Eirini Zafeiri1
  • et al.
Link: https://www.mdpi.com/2624-862X/5/1/7

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