Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk
Fabiana Fernanda Pacheco da Silva Vanessa Bíscola; Jean Louis LeBlanc; Bernadette Dora Gombossy de Melo Franco
LWT - Food Science and Technology Amsterdam v. 71, p. 155-161, 2016Amsterdam 2016
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