Application of water kefir in co-fermentation with Saccharomyces boulardii for the...
Evaluation of the antimicrobial properties of kombucha and potentially probiotic m...
Study of the sensory profile of probiotic mead through mixed fermentation with Sac...
Development of probiotic mead from the co-fermentation of Lactobacillus casei and ...
Standardization of a new drink with probiotic potential based on Kefir and fruit j...
Detection and identification of bioactive compounds in probiotic yoghurt containin...