Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization
| Autor: | Domínguez-Tornay, Antonio, Díaz, Ana Belén, Lasanta, Cristina, Durán-Guerrero, Enrique, Castro, Remedios |
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| Zdroj: | In Food Bioscience February 2024 57 |
| Databáze: | ScienceDirect |
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