Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles.
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| Description | scientific article |
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author: Laila P Partida-Martinez Juan Vázquez-Martínez Jorge Molina-Torres |
| Publication date | September 13, 2017 |
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