Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead.
de Souza HF, Bogáz LT, Monteiro GF, Freire ENS, Pereira KN, de Carvalho MV, da Silva Rocha R, da Cruz AG, Brandi IV, Kamimura ES.
de Souza HF, et al. Among authors: da silva rocha r.
Food Sci Biotechnol. 2024 May 2;33(14):3299-3311. doi: 10.1007/s10068-024-01568-2. eCollection 2024 Nov.
Food Sci Biotechnol. 2024.
PMID: 39328219
Free PMC article.