Optimization of a novel fermented kefir beverage fortified with Opuntia, Roselle, Chamomile, Marjoram, Honey and plant sugar using mixture and Box-Behnken design

Microbial Pathogenesis 2026

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Authors: Lamia Ayed, Souhir Torjmèn, Haifa Dhif, Kamel Chaieb

DOI: 10.1016/j.micpath.2026.108422

Cited by: 1

References: 24

Fields of Study & Subjects

Hibiscus Plant Research Studies Food Science and Nutritional Studies Botanical Research and Applications

References 24