Crossmark

Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

Crossref DOI link: https://doi.org/10.3389/fmicb.2021.732019

Published Online: 2021-11-04

Update policy: https://doi.org/10.3389/crossmark-policy

Authors

Köhler, Sarah

Schmacht, Maximilian

Troubounis, Aktino H. L.

Ludszuweit, Marie

Rettberg, Nils

Senz, Martin
Funding

Funding for this research was provided by:

Bundesministerium für Wirtschaft und Energie (49VF200039)

Bundesministerium für Wirtschaft und Energie (49MF190041)
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Version of Record valid from 2021-11-04