Open AccessThe Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures
Author(s) -
Delicia L. Bazán,
Pablo G. del Río,
José Manuel Domínguez,
Sandra CortésDiéguez,
Juan C. Mejuto,
Nelson Pérez Guerra
Publication year - 2022
Publication title -
foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.774
H-Index - 38
ISSN - 2304-8158
DOI - 10.3390/foods11193117
Subject(s) - fermentation , food science , kefir , chemistry , lactic acid , acetic acid , composition (language) , bacteria , organic chemistry , biology , linguistics , philosophy , genetics