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January 27, 2023LWTOpen Access

Use of mid-infrared spectroscopy to predict the content of bioactive compounds of a new non-dairy beverage fermented with water kefir

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Authors

CACintia da Silva AraújoLMLeandro Levate MacedoLTLuciano José Quintão Teixeira

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Cite This Study

Araújo et al. (2023) studied this question.

synapsesocial.com/papers/6a98321ee2ee2f7f10366a20https://doi.org/10.1016/j.lwt.2023.114514
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