Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)-Reference-Cited by-同舟云学术

Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)

Published:2023-09 Issue: Volume:33 Page:100778
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Araujo Filho Antonio Augusto Lima^ORCID,Sousa Paulo Henrique Machado de^ORCID,Vieira Icaro Gusmao Pinto,Fernandes Victor Borges^ORCID,Cunha Fernando Eugenio Teixeira,Magalhaes Francisco Ernani Alves,Silva Larissa Morais Ribeiro da

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

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1. An Overview of the Characteristics, Advantages, and Uses of Nuts;Nut Consumption and Usefulness in the Modern World [Working Title];2024-08-22

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3. New plant-based kefir fermented beverages as potential source of GABA;Journal of Food Science and Technology;2024-07-20

4. Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China;International Journal of Gastronomy and Food Science;2024-06

5. Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina–MiSeq Sequencing;Microorganisms;2024-04-30