[1]
C. P. Faria, H. D. Benedet, and J.-L. L. Guerroue, “Production parameters of buffalo milk fermented by Lactobacillus casei”, PAB, vol. 41, no. 3, pp. 511–516, Mar. 2006, doi: 10.1590/S1678-3921.pab2006.v41.7166.