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Changes in the free amino acid contents of milk in kefir yeasts cultivation.
Changes in the free amino acid contents of milk in kefir yeasts cultivation.
1970
L. V. Krasnikova
N. V. Novotelnov
Z. M. Pastukhova
Keywords:
Microorganism
Microbiology
Amino acid
Kefir
Ripening
Biology
Biochemistry
free amino
Food science
Chemistry
milk products
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