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Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
The production of fermented beverages is a promising way to valorize by-products of dairy manufacturing. However, the shelf-life of these products is often limited by the post-acidification process that occurs during storage. In this work, we manufactured a fermented beverage from sweet whey by usin
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