Kukhtyn M, Vichko O, Kravets O, Karpyk H, Shved O, Novikov V. Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with tibetan Kefir starter. Arch Latinoam Nutr [Internet]. 12 de diciembre de 2019 [citado 30 de agosto de 2024];68(4):336-43. Disponible en: http://saber.ucv.ve/ojs/index.php/rev_alan/article/view/17019