Document is current

Any future updates will be listed below

Correction: Milk Whey Fermented by Kombucha SCOBY: Effect of Sugar on the Physicochemical and Microbiological Properties of the New Beverage

Crossref DOI link: https://doi.org/10.1007/s12649-024-02810-y

Published Online: 2024-11-22

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

About CrossMark