Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces Cerevisiae Var. Boulardii and Kombucha Microorganisms
Handray Fernandes de Souza, Eduardo Novais Souza Freire, Giovana Felicio Monteiro, Lorena Teixeira Bogaz, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira,Joao Vitor dos Santos,Marina Vieira de Carvalho,Ramon da Silva Rocha,Adriano Gomes da Cruz,Juliana Maria Leite Nobrega de Moura Bell,Igor Viana Brandi,Eliana Setsuko Kamimura FERMENTATION-BASEL（2024）
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honey,yeast,in vitro simulated gastrointestinal digestion,phenolics,antioxidants
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