Cheese and yogurt by-products as valuable ingredients for the production of prebiotic oligosaccharides
Limnaios A., Tsevdou M., Zafeiri E., Topakas E. Taoukis P. (2024). Cheese and yogurt by-products as valuable ingredients for the production of prebiotic oligosaccharides. Dairy, 5, 78-92; doi:10.3390/dairy5010007.