Athanasiadis, I <br/><br/>
Development of a novel whey beverage by fermentation with kefir granules. Effect of various treatments.  [electronic resource] 

 -  Biotechnology progress   
 - 1091-5 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>8756-7938 
<br/><br/><label>Standard No.: </label>10.1021/bp0343458  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biomass<br/>Chromatography, High Pressure Liquid<br/>Cultured Milk Products<br/>Fermentation<br/>Milk Proteins--chemistry<br/>Volatilization<br/>Whey Proteins