Effect of Selected Yogurt Cultures on the Concentration of Orotic Acid, Uric Acid and A Hydroxymethylglutaric‐Like Compound in Milk After Fermentation
- 1 July 1984
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 49 (4) , 1194-1195
- https://doi.org/10.1111/j.1365-2621.1984.tb10426.x
Abstract
No abstract availableKeywords
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