Oct 2026
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...
Élide Rebechi Wolff, D. Koester, Adryan Eraldo Santana et al.
· Food Chemistry · 0 citations