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10.1038/ajgsup.2012.5 36 DiniS.Arambai JovanoviJ.UskokoviA.MihailoviM.GrdoviN.ToliA.et al (2022)
This underscores the importance of seeking professional guidance when considering such treatments
Vreones, M., et al
Each processing method has its own set of advantages and disadvantages in terms of source of kefir grain, product quality, scalability and microbial diversity and is presented in Table 1
Lyophilized peptide should be stored at -20C (freezer), and the reconstituted peptide solution at 4C (refrigerated)
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