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)
del Rio, PG
·
Martins, F
·
Baptista, P
·
Pereira, EL
·
Guerra, NP
Document Type
Article
Year published
2025
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 90, Issue: 1
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 39828421
Scopus: 2-s2.0-85215289723
Wos: WOS:001399993500001
Source Identifiers
ISSN: 0022-1147
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