Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts ; day:16 ; month:4 ; year:2024 ; pages:1-12
European food research and technology ; (16.4.2024), 1-12
- Urheber
-
Ustaoğlu-Gençgönül, Mutlu
Gökırmaklı, Çağlar
Üçgül, Bilgenur
Karagül-Yüceer, Yonca
Guzel-Seydim, Zeynep B.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s00217-024-04533-9
- URN
-
urn:nbn:de:101:1-2406282103482.645819428147
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 14.08.2025, 10:51 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Ustaoğlu-Gençgönül, Mutlu
- Gökırmaklı, Çağlar
- Üçgül, Bilgenur
- Karagül-Yüceer, Yonca
- Guzel-Seydim, Zeynep B.
- SpringerLink (Online service)
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