Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast

  1. Díaz, A.B.
  2. Durán-Guerrero, E.
  3. Valiente, S.
  4. Castro, R.
  5. Lasanta, C.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2023

Ausgabe: 12

Nummer: 15

Art: Artikel

DOI: 10.3390/FOODS12152912 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus