The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

  1. Bazán, D.L.
  2. del Río, P.G.
  3. Domínguez, J.M.
  4. Cortés-Diéguez, S.
  5. Mejuto, J.C.
  6. Pérez-Guerra, N.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 19

Mota: Artikulua

DOI: 10.3390/FOODS11193117 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus