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Brazilian Journal of Microbiology
Brazilian Journal of Microbiology Fermentation process for production of apple-based kefir vinegar: microbiologica...
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Food Microbiology
Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
Roberta Oliveira Vianaa,1, Karina Teixeira Magalhães-Guedesa,1, Roberto Alves Braga Jr.b, Disney Ribeiro Diasc, Rosane Freitas Schwana,
Corresponding author
rschwan@dbi.ufla.br

Corresponding author at: Biology Department, Federal University of Lavras (UFLA), 37.200-000 Lavras, MG, Brazil.
a Federal University of Lavras (UFLA), Biology Department, Lavras, MG, Brazil
b Federal University of Lavras (UFLA), Department of Engineering, Lavras, MG, Brazil
c Federal University of Lavras (UFLA), Department of Food Science, Lavras, MG, Brazil
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ISSN: 15178382
Original language: English
DOI:10.1016/j.bjm.2016.11.006
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