The influences of microbial starter cultures and substrates on the chemical composition of kombucha
dc.contributor.author | Fabricio, Mariana Fensterseifer | pt_BR |
dc.contributor.author | Krieger, Bruna | pt_BR |
dc.contributor.author | Flôres, Simone Hickmann | pt_BR |
dc.contributor.author | Ayub, Marco Antônio Záchia | pt_BR |
dc.date.accessioned | 2021-07-27T04:33:34Z | pt_BR |
dc.date.issued | 2021 | pt_BR |
dc.identifier.uri | http://hdl.handle.net/10183/224538 | pt_BR |
dc.format.mimetype | application/pdf | pt_BR |
dc.language.iso | eng | pt_BR |
dc.relation.ispartof | Simpósio Brasileiro de Microbiologia Aplicada (13. : 2021 : Porto Alegre). Anais. Porto Alegre : UFRGS, 2021. | pt_BR |
dc.rights | Open Access | en |
dc.subject | Kombucha production | en |
dc.subject | Chá de kombucha | pt_BR |
dc.subject | Starter culture | en |
dc.subject | Fermented beverage | en |
dc.subject | Yeasts | en |
dc.subject | Acetic acid bacteria | en |
dc.title | The influences of microbial starter cultures and substrates on the chemical composition of kombucha | pt_BR |
dc.type | Resumo publicado em evento | pt_BR |
dc.contributor.event | Simpósio Brasileiro de Microbiologia Aplicada (13. : 2021 : Porto Alegre) | pt_BR |
dc.identifier.nrb | 001128241 | pt_BR |
dc.type.origin | Nacional | pt_BR |
Este item está licenciado na Creative Commons License
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