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PDF) Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder [1] Şaziye ILGAZ 2,f Kimya SEYYEDCHERAGHI 1,g İzzet ÖZHAMAMCI 4,h
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Acidophilus Milk Shelf-life Prolongation by the Use of Cold Sensitive Mutants of Lactobacillus acidophilus MDC 9626 | Semantic Scholar
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