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pro vyhledávání: '"Monika Kralj"'
Autor:
Mladen Pavlečić, Mario Novak, Antonija Trontel, Nenad Marđetko, Vlatka Petravić Tominac, Ana Dobrinčić, Monika Kralj, Božidar Šantek
Publikováno v:
Foods, Vol 13, Iss 17, p 2834 (2024)
Water kefir is a product obtained through the fermentation of sucrose solution, usually with some kind of dried fruit addition, by a combined culture of micro-organisms which are contained within kefir grains. Its popularity is rising because of the
Externí odkaz:
https://doaj.org/article/50d383eccc4942ed99f0bab8bcd5553a
