Ahmed Hassan Mousa1-3,
Gang Wang2-4,6,
Hao Zhang2-5,6
For correspondence:- Hao Zhang Email: zhanghao@jiangnan.edu.cn Tel:+8613601517819
Accepted: 22 March 2019 Published: 30 April 2019
Citation: Mousa AH, Wang G, Zhang H. Production of lactic and acetic acids during fermentation of milk fortified with kiwi juice using Saccharomyces boulardii and lactobacilli. Trop J Pharm Res 2019; 18(4):681-687 doi: 10.4314/tjpr.v18i4.1
© 2019 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..
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