Different sources of sucrose in water kefir fermentation
Abstract Kefir is a functional drink with potential market growth and several beneficial properties to the human body such as intestinal microbiota balance and anti-inflammatory properties. It is produced from grains that multiply from an initial culture of microorganisms that ferment sucrose, resul...
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| Glavni autori: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Instituto de Tecnologia de Alimentos (ITAL)
2024-10-01
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| Serija: | Brazilian Journal of Food Technology |
| Teme: | |
| Online pristup: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100431&lng=en&tlng=en |
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