Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization
- Domínguez-Tornay, A.
- Díaz, A.B.
- Lasanta, C.
- Durán-Guerrero, E.
- Castro, R.
Revista:
Food Bioscience
ISSN: 2212-4306, 2212-4292
Any de publicació: 2024
Volum: 57
Tipus: Article