Work

Time and temperature influence on physicochemical, microbiological, and sensory profiles of yerba mate kombucha

Year: 2024

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-024-05951-z

Authors: Rochele Luane Treviso, Voltaire Sant’Anna, Mariana Fensterseifer Fabricio, Marco Antônio Zachia Ayub, Adriano Brandelli, Lilian Raquel Hickert

Institutions: Universidade Estadual do Rio Grande do Sul, Universidade Federal do Rio Grande do Sul

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Award: G3429814123

OpenAlex ID: W4392298464

FWCI: 1.989

Cites: 28

Cited by: 12

Related to: 10