Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

Ivan Salmerón, Keith Thomas, Severino S. Pandiella

    Research output: Contribution to journal › Article › peer-review

    Fingerprint

    Dive into the research topics of 'Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages'. Together they form a unique fingerprint.

    Food Science