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Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-batch Subcultures

This version is not peer-reviewed.

Delicia L Bazán,

Pablo G. del Río,

José Manuel Domínguez,

Sandra Cortés,

Juan Carlos Mejuto^*,

Nelson Perez-Guerra

Delicia L Bazán,

Pablo G. del Río,

José Manuel Domínguez,

Sandra Cortés,

Juan Carlos Mejuto^*,

Nelson Perez-Guerra

This version is not peer-reviewed.

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