Article Versions Notes

Valdez-Olmos UF, Rodríguez Figueroa JC, Bernal-Mercado AT, Villalpando-Vargas FV, Sendra-Nadal E, Del-Toro-Sánchez CL. Fortification of Water Kefir with Gallic Acid: Physicochemical Effects and Antioxidant Capacity in an In Vitro Digestion Model. Foods. 2026; 15(11):1945. https://doi.org/10.3390/foods15111945

Valdez-Olmos, Uriel Felipe, José Carlos Rodríguez Figueroa, Ariadna Thalía Bernal-Mercado, Fridha Viridiana Villalpando-Vargas, Esther Sendra-Nadal, and Carmen Lizette Del-Toro-Sánchez. 2026. "Fortification of Water Kefir with Gallic Acid: Physicochemical Effects and Antioxidant Capacity in an In Vitro Digestion Model" Foods 15, no. 11: 1945. https://doi.org/10.3390/foods15111945

Valdez-Olmos, U. F., Rodríguez Figueroa, J. C., Bernal-Mercado, A. T., Villalpando-Vargas, F. V., Sendra-Nadal, E., & Del-Toro-Sánchez, C. L. (2026). Fortification of Water Kefir with Gallic Acid: Physicochemical Effects and Antioxidant Capacity in an In Vitro Digestion Model. Foods, 15(11), 1945. https://doi.org/10.3390/foods15111945