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Effect of Fermentation Time and Heat Treatment on Yield and In Vitro Antioxidant and Antimicrobial Activity of Postbiotics from Mixed Bifidobacterium and Lactobacillus Co-Fermentations

Crossref DOI link: https://doi.org/10.1007/s00284-026-04987-y

Published Online: 2026-06-03

Published Print: 2026-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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