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Continue to ChatThe effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis - https://avesis.hacettepe.edu.tr/yayin/7e784117-a9bb-4abb-ba28-daee984ae97d/the-effect-of-oxidation-reduction-potential-on-the-characteristics-of-uf-white-cheese-produced-using-single-strains-of-lactococcus-lactis