📢 Read the Published Paper!

👉 Shelf Life and Sensory Evaluation of a Potentially Probiotic Mead Produced by the Mixed Fermentation of Saccharomyces boulardii and Kombucha
📍https://www.mdpi.com/2306-5710/11/6/166#

#MDPI #drinks #beverages #alcoholicbeverage #probioticyeast #storage #sensory