Cite
HARVARD Citation
Dineshbhai, C. et al. (2022). Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate. Food bioscience. p. . [Online].
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Dineshbhai, C. et al. (2022). Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate. Food bioscience. p. . [Online].