Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii
Handray Fernandes de Souza, Giovana Felício Monteiro, Victor Dédalo Di Próspero Gonçalves, João Vitor dos Santos, Amanda Cristina Dias de Oliveira, Karina Nascimento Pereira, Mariana Fronja Carosia, Marina Vieira de Carvalho, Igor Viana Brandi, Eliana Setsuko Kamimura
Topics & Concepts
Saccharomyces boulardiiProbioticFood scienceBrixYeastFermentationPsychologySaccharomycesChemistryBiologySaccharomyces cerevisiaeBiochemistrySugarBacteriaGeneticsFood Quality and Safety StudiesSensory Analysis and Statistical MethodsMeat and Animal Product Quality