Open AccessFermentation of kefir grains in different brazilian raw cane sugar commercial brands
Author(s) -
Pedro Paulo Lordelo Guimarães Tavares,
Renata Quartieri Nascimento,
Emanuele Araújo dos Anjos,
Thâmilla Thalline Batista de Oliveira,
Jéssica Santiago Falcão,
Larissa Farias da Silva Cruz,
Karina Teixeira MagalhãesGuedes,
Maria Eugênia de Oliveira Mamede
Publication year - 2020
Publication title -
brazilian journal of development
Language(s) - English
Resource type - Journals
ISSN - 2525-8761
DOI - 10.34117/bjdv6n4-026
Subject(s) - fermentation , sugar , food science , kefir , raw material , cane , chemistry , substrate (aquarium) , lactic acid , reducing sugar , biomass (ecology) , bacteria , biology , agronomy , organic chemistry , ecology , genetics
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