Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead-Reference-Cited by-同舟云学术

Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead

Published:2024-05-02 Issue: Volume: Page:
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

de Souza Handray Fernandes^ORCID,Bogáz Lorena Teixeira,Monteiro Giovana Felício,Freire Eduardo Novais Souza,Pereira Karina Nascimento,de Carvalho Marina Vieira,da Silva Rocha Ramon,da Cruz Adriano Gomes,Brandi Igor Viana,Kamimura Eliana Setsuko

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10068-024-01568-2.pdf

Reference76 articles.

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