Production of Nondairy Fermented Products with Chestnut Puree as Substrate and Milk Kefir Grains or Two Lactic Acid Bacteria

AuthID
 P-017-ZGY
7
Author(s)
Afonso, MJ
·
del Rio, PG
·
Martins, F
·
Baptista, P
·
Pereira, EL
·
Guerra, NP
Tipo de Documento
Article
Year published
2025
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 90, Número: 1
Indexing
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Scopus®
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Publication Identifiers
Pubmed: 39828421
SCOPUS: 2-s2.0-85215289723
Wos: WOS:001399993500001
Source Identifiers
ISSN: 0022-1147
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