Challenges in maintaining the probiotic potential in alcoholic beverage development
Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Juliana Risso Andretta, Fabiano Guimarães Silva, Mariana Buranelo Egea
Topics & Concepts
ProbioticFood scienceSaccharomyces boulardiiMicroorganismChemistryFermentationYeastBiotechnologyKefirBiologyBacteriaLactic acidBiochemistryGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesFood composition and properties