Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
-
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
- Creator
-
Ustaoğlu-Gençgönül, Mutlu
Gökırmaklı, Çağlar
Üçgül, Bilgenur
Karagül-Yüceer, Yonca
Guzel-Seydim, Zeynep B.
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s00217-024-04533-9
- URN
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urn:nbn:de:101:1-2406282103482.645819428147
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:51 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Ustaoğlu-Gençgönül, Mutlu
- Gökırmaklı, Çağlar
- Üçgül, Bilgenur
- Karagül-Yüceer, Yonca
- Guzel-Seydim, Zeynep B.
- SpringerLink (Online service)
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