In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains
Author:
Funder
Spanish Ministry of Economy and Competitiveness
Science and Technology for Development
European Union's Seventh Framework Programme
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference59 articles.
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3. Effect of temperature on the prevalence of Saccharomyces non cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition;Alonso-del-Real;Front. Microbiol.,2017
4. Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group;Baschali;Nutr. Res. Rev.,2017
5. Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design;Baú;Int. J. Food Sci. Nutr.,2013
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