Cite
HARVARD Citation
Dopazo, V. et al. (2022). Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices. International journal of dairy technology. pp. 619-629. [Online].
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Dopazo, V. et al. (2022). Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices. International journal of dairy technology. pp. 619-629. [Online].