Élide Rebechi Wolff

Water kefir fermentation of mixed plant-based extracts: effects on antioxidant activity and volatile composition.

Water kefir fermentation was applied to a mixture of hydrosoluble plant-based extracts from cashew nut, coconut, and quinoa to investigate fermentation performance and associated chemical transformations. A mixture experimental design evaluated the effects of substrate composition on microbial growth, physicochemical p...