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    Effect of starter culture and lipase type in probiotic yogurt and sour milk with the addition of hydrolyzed walnut oil on free fatty acid, fatty acid, and conjugated linoleic acid content during fermentation and storage

    Effect of starter culture and lipase type in probiotic yogurt and sour milk with the addition of hydrolyzed walnut oil on free fatty acid, fatty acid, and conjugated linoleic acid... by K. Turek, M. Wszołek, J. Domagała

    Published 2025-08-01
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