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Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia)

Crossref DOI link: https://doi.org/10.1007/s11947-020-02563-1

Published Online: 2021-01-06

Published Print: 2021-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Darvishzadeh, Pariya http://orcid.org/0000-0003-4340-1042
Orsat, Valérie

Martinez, José Luis
Funding

Funding for this research was provided by:

Canadian Natural Sciences and Engineering Research Council

Novo Nordisk Fonden (NNF17SA0031362)
License Information

Text and Data Mining valid from 2021-01-06

Version of Record valid from 2021-01-06
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Article History

Received: 15 August 2020

Accepted: 25 November 2020

First Online: 6 January 2021

Change Date: 23 January 2021

Change Type: Correction

Change Details: A Correction to this paper has been published: <ExternalRef><RefSource>https://doi.org/10.1007/s11947-021-02583-5</RefSource><RefTarget Address="10.1007/s11947-021-02583-5" TargetType="DOI"/></ExternalRef>

Compliance with Ethical Standards

:

: The authors declare that they have no conflict of interest.

Updates are available Correction dated 2021-01-23

Click to view Correction: https://doi.org/10.1007/s11947-021-02583-5