Teixeira, R.D.; de Souza, H.F.; Junior, F.V.S.; Teixeira, F.D.; Pereira, K.N.; de Oliveira, A.C.D.; da Cruz, A.G.; Brandi, I.V.; Ghantous, G.F.; Kamimura, E.S.
Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha. Beverages 2025, 11, 166.
https://doi.org/10.3390/beverages11060166
AMA Style
Teixeira RD, de Souza HF, Junior FVS, Teixeira FD, Pereira KN, de Oliveira ACD, da Cruz AG, Brandi IV, Ghantous GF, Kamimura ES.
Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha. Beverages. 2025; 11(6):166.
https://doi.org/10.3390/beverages11060166
Chicago/Turabian Style
Teixeira, Ricardo Donizete, Handray Fernandes de Souza, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira, Karina Nascimento Pereira, Amanda Cristina Dias de Oliveira, Adriano Gomes da Cruz, Igor Viana Brandi, Giovana Fumes Ghantous, and Eliana Setsuko Kamimura.
2025. "Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha" Beverages 11, no. 6: 166.
https://doi.org/10.3390/beverages11060166
APA Style
Teixeira, R. D., de Souza, H. F., Junior, F. V. S., Teixeira, F. D., Pereira, K. N., de Oliveira, A. C. D., da Cruz, A. G., Brandi, I. V., Ghantous, G. F., & Kamimura, E. S.
(2025). Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha. Beverages, 11(6), 166.
https://doi.org/10.3390/beverages11060166
