TY  - JOUR 
AU  - Bazán Tantaleán, Delicia Liliana
AU  - Garcia Del Rio, Pablo
AU  - Domínguez González, José Manuel
AU  - Cortés Diéguez, Sandra Maria
AU  - Mejuto Fernández, Juan Carlos
AU  - Pérez Guerra, Nelson
PY  - 2022
SN  - 23048158
UR  - http://hdl.handle.net/11093/3957
AB  - The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch...
LA  - eng
PB  - Foods
TI  - The chemical, microbiological and volatile composition of kefir-like beverages produced from red table grape juice in repeated 24-h fed-batch subcultures
DO  - 10.3390/foods11193117
ER  -