Open AccessWater Kefir: A Review of its Microbiological Profile, Antioxidant Potential and Sensory Quality
Author(s) -
Yuxin Cai,
Anirudh Sounderrajan,
Luca Serventi
Publication year - 2020
Publication title -
acta scientific nutritional health
Language(s) - English
Resource type - Journals
ISSN - 2582-1423
DOI - 10.31080/asnh.2020.04.0706
Subject(s) - kefir , sensory system , food science , quality (philosophy) , antioxidant , chemistry , environmental science , biology , bacteria , biochemistry , lactic acid , neuroscience , physics , genetics , quantum mechanics