„The influence of saccharin and sorbitol upon the BB-12® activity in milk and the rheological characteristics of fermented products“ (2010) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 34(2), S. 74–81. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/3630 (Zugegriffen: 2 November 2026).