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 Magalhães-Guedes,
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