2023
DOI: 10.1016/j.fbio.2023.103182
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Development and consumer acceptance testing of a honey-based beverage fermented by a multi-species starter culture

Gustavo Eidt,
Alessandra Koehler,
Paulo Roberto Dall Cortivo
et al.
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Cited by 2 publications
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“…These have led to the development of a wide range of kefir and kombucha analogs [8], many of which hold very promising capacities. In addition, many fermented beverages with interesting properties have also been developed by using non-conventional materials or underexploited strategies [11,12].…”
mentioning
confidence: 99%
“…These have led to the development of a wide range of kefir and kombucha analogs [8], many of which hold very promising capacities. In addition, many fermented beverages with interesting properties have also been developed by using non-conventional materials or underexploited strategies [11,12].…”
mentioning
confidence: 99%