Use of Cornelian cherry, hawthorn, red plum, roseship and pomegranate juices in the production of water kefir beverages
Ferhat Ozcelik, Ecem Akan, Özer Kınık
Topics & Concepts
Food scienceKefirDPPHChemistryFermentationAntioxidantLactic acidBiologyBacteriaGeneticsBiochemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFungal Biology and Applications