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. 2023 Dec 13;102:106726. doi: 10.1016/j.ultsonch.2023.106726

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© 2023 The Author(s)

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 1 — The effect of ultrasound treatment on the viability of L. bulgaricus(a), S. thermophilus (b) and L. plantarum (c) in stirred yoghurt during cold storage. (P-Y-: probiotic + yoghurt starter cultures, Y-: yoghurt starters, P + Y-: sonicated probiotic + yoghurt starter cultures, Y+: sonicated yoghurt starters, P-Y+: probiotic + sonicated yoghurt starter cultures, P + Y+: sonicated probiotic + sonicated yoghurt starter cultures).

Fig. 1 — The effect of ultrasound treatment on the viability of L. bulgaricus(a), S. thermophilus (b) and L. plantarum (c) in stirred yoghurt during cold storage. (P-Y-: probiotic + yoghurt starter cultures, Y-: yoghurt starters, P + Y-: sonicated probiotic + yoghurt starter cultures, Y+: sonicated yoghurt starters, P-Y+: probiotic + sonicated yoghurt starter cultures, P + Y+: sonicated probiotic + sonicated yoghurt starter cultures).