Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomyces boulardii

  1. González-Salitre, L.
  2. Basilio-Cortés, U.A.
  3. Rodríguez-Serrano, G.M.
  4. Contreras-López, E.
  5. Cardelle-Cobas, A.
  6. González-Olivares, L.G.
Zeitschrift:
Heliyon

ISSN: 2405-8440

Datum der Publikation: 2023

Ausgabe: 9

Nummer: 10

Art: Artikel

DOI: 10.1016/J.HELIYON.2023.E21190 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus