« 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), p. 74–81. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/3630 (Consulté le: 2 novembre 2026).