article · Microbial Pathogenesis

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

2026University of Monastir

In plain language

No abstract is available for this record, so no summary has been generated.

Research topics

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

Sustainable Development Goals

Zero Hunger

Read the original research

This page summarises published work. The authoritative version sits with the publisher.

View on publisher site Record on OpenAlex

DOI: 10.1016/j.micpath.2026.108422

Is something wrong with this record? Report it or request removal.

Discussion

Discuss this research

Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.

No discussion yet. Open the first thread.

New to MARATTO™? Create a free account.