Non-dairy kefir beverages: Formulation, composition, and main features
Umile Gianfranco Spizzirri, Monica Rosa Loizzo, Francesca Aiello, Sabrina Antonia Prencipe, Donatella Restuccia
Topics & Concepts
KefirFood scienceAcetic acid bacteriaLactic acidLactoseYeastFermentationHealth benefitsBacteriaBiotechnologyChemistryBiologyBiochemistryMedicineTraditional medicineGeneticsProbiotics and Fermented FoodsConsumer Attitudes and Food LabelingProtein Hydrolysis and Bioactive Peptides