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Journal: Foods, 2022
Volume: 11
Number: 114

Article: Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value
Authors: by Zinaida S. Zobkova, Ekaterina G. Lazareva and Vladislav K. Semipyatniy
Link: https://www.mdpi.com/2304-8158/11/1/114

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