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.
Zeitschrift:
Food Bioscience
ISSN: 2212-4306, 2212-4292
Datum der Publikation: 2024
Ausgabe: 57
Art: Artikel