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Journal: Fermentation, 2023
Volume: 9
Number: 806

Article: Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®)
Authors: by Nicoleta-Maricica Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batîr Marin, Ana Yndira Ramos-Villarroel and Alina-Viorica Iancu
Link: https://www.mdpi.com/2311-5637/9/9/806

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