Milk Whey Fermented by Kombucha SCOBY: Effect of Sugar on the Physicochemical and Microbiological Properties of the New Beverage (oct,10.1007/s12649-024-02720-z,2024)

被引：0

作者：

Sfoglia, Natalia Maria ^{[1
]}

Rossi, Daniele Misturini ^{[3
]}

Sant'Anna, Voltaire ^{[1
]}

Fabricio, Mariana Fensterseifer ^{[2
]}

Ayub, Marco Antonio Zachia ^{[2
]}

Hickert, Lilian Raquel ^{[1
]}

机构：

[1] State Univ Rio Grande do Sul, Life & Environm Area, Washington Luiz St,675, BR-90010460 Porto Alegre, RS, Brazil

[2] Univ Fed Rio Grande do Sul, Insitute Food Sci & Technol, Porto Alegre, Brazil

[3] Univ Fed Rio Grande do Sul, Dept Chem Engn, Porto Alegre, Brazil

来源：

关键词：

D O I：

10.1007/s12649-024-02810-y

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

引用

页码：2315 / 2315

页数：1

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