J Food Sci Technol
 2024
DOI: 10.1007/s13197-024-06089-8
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Probiotic lychee wine fermented by Saccharomyces boulardii: addition influence of yerba mate on physicochemical and sensory characteristics

Marcela Moreira Terhaag,
Wilma Aparecida Spinosa,
Sandra Helena Prudencio
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