@misc{indiciae345884df5ee0,
  title = {By comparing the effects of Lactobacillus paracasei KL1 and BK56 strains on yogurt quality, the optimal consumption time for 2 compound fermented yogurts was determined.},
  author = {Yu Tian and Yanan Wang and Jian He and Hongxing Zhang and Yuanhong Xie and Shaoyang Ge and Baolei Li and Hua Liu and Junhua Jin},
  year = {2026},
  doi = {10.3168/jds.2026-28883},
  url = {https://pubmed.ncbi.nlm.nih.gov/42722071/},
  note = {Source identifier: 42722071}
}