The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures
- Bazán, D.L.
- del Río, P.G.
- Domínguez, J.M.
- Cortés-Diéguez, S.
- Mejuto, J.C.
- Pérez-Guerra, N.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2022
Ausgabe: 11
Nummer: 19
Art: Artikel