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Journal: Foods, 2022
Volume: 11
Number: 3117
3117
Article: The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures
Authors: by Delicia L. Bazán, Pablo G. del Río, José Manuel Domínguez, Sandra Cortés-Diéguez, Juan C. Mejuto and Nelson Pérez-Guerra
Link: https://www.mdpi.com/2304-8158/11/19/3117

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