« The influence of saccharin and sorbitol upon the BB-12® activity in milk and the rheological characteristics of fermented products ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 34, no. 2 (novembre 10, 2010): 74–81. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/3630.