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Souza HFd, Freire ENS, Monteiro GF, Bogáz LT, Teixeira RD, Junior FVS, Teixeira FD, Santos JVd, Carvalho MVd, Rocha RdS, et al. Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms. Fermentation. 2024; 10(9):482. https://doi.org/10.3390/fermentation10090482

Souza, Handray Fernandes de, Eduardo Novais Souza Freire, Giovana Felício Monteiro, Lorena Teixeira Bogáz, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira, João Vitor dos Santos, Marina Vieira de Carvalho, Ramon da Silva Rocha, and et al. 2024. "Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms" Fermentation 10, no. 9: 482. https://doi.org/10.3390/fermentation10090482

Souza, H. F. d., Freire, E. N. S., Monteiro, G. F., Bogáz, L. T., Teixeira, R. D., Junior, F. V. S., Teixeira, F. D., Santos, J. V. d., Carvalho, M. V. d., Rocha, R. d. S., da Cruz, A. G., Bell, J. M. L. N. d. M., Brandi, I. V., & Kamimura, E. S. (2024). Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms. Fermentation, 10(9), 482. https://doi.org/10.3390/fermentation10090482