Development of new potentialy probiotic honey beverage fermented by kefir grains = functional properties, molecular microbiological characteristics and technological aspects

Orientador : Prof. Dr. Carlos Ricardo Soccol

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Bibliographic Details
Main Author: Fiorda, Fernanda Assumpção
Other Authors: Soccol, Carlos Ricardo, 1953-
Format: Tese
Language:Inglês
Published: 2017
Subjects:
Online Access:http://hdl.handle.net/1884/43025

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