Article Versions Notes

Tavares PPLG, Mamona CTP, Nascimento RQ, dos Anjos EA, de Souza CO, Almeida RCdC, Mamede MEdO, Magalhães-Guedes KT. Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential. Fermentation. 2023; 9(4):384. https://doi.org/10.3390/fermentation9040384

Tavares, Pedro Paulo Lordelo Guimarães, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, Emanuele Araújo dos Anjos, Carolina Oliveira de Souza, Rogéria Comastri de Castro Almeida, Maria Eugênia de Oliveira Mamede, and Karina Teixeira Magalhães-Guedes. 2023. "Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential" Fermentation 9, no. 4: 384. https://doi.org/10.3390/fermentation9040384

Tavares, P. P. L. G., Mamona, C. T. P., Nascimento, R. Q., dos Anjos, E. A., de Souza, C. O., Almeida, R. C. d. C., Mamede, M. E. d. O., & Magalhães-Guedes, K. T. (2023). Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential. Fermentation, 9(4), 384. https://doi.org/10.3390/fermentation9040384