Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

<div>Response surface and contour plots that represent the effect of WP and kefir grains (a) and the effect of kefir grains and date syrup on polyphenol content (mg GAE/ml) (b).</div>

Journal of Chemistry

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Figure 2

Figure 2: Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology 