bibliographic entry 1458192 [be/1458192]
https://w3id.org/oc/corpus/be/1458192

is a

• bibliographic reference

content

• Güzel-Seydim, Z, Seydim, A, Greene, A, Bodine, A. (2000). Determination of organic acids and volatile flavor substances in kefir during fermentation. J. Food Composit. Anal. 13 35–43. DOI: 10.1006/jfca.1999.0842

references

• https://w3id.org/oc/corpus/br/1855530