ArticleJournal of food science and technology2025
New plant-based kefir fermented beverages as potential source of GABA.
Claudia Scarpelin et al.PubMed ↗Full text ↗Publisher ↗
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ArticleJournal of food science and technology2025
Claudia Scarpelin et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.