Use of Electro-Activated Whey as Ingredient in Fermented Milk Production: Proof of the Concept of the Technological Feasibility
- Resource Type
- Source
- ACS Food Science & Technology. 1:1349-1359
- Subject
Ingredient Chemistry (miscellaneous) Chemistry Organic Chemistry Fermentation Food science Milk production Food Science Analytical Chemistry - Language
- ISSN
- 2692-1944