Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory tr...

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Detalles Bibliográficos
Autores principales: Ignat, Maria Valentina, Salanță, Liana Claudia, Pop, Oana Lelia, Pop, Carmen Rodica, Tofană, Maria, Mudura, Elena, Coldea, Teodora Emilia, Borșa, Andrei, Pasqualone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466267/
https://www.ncbi.nlm.nih.gov/pubmed/32752167
http://dx.doi.org/10.3390/foods9081031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466267/
https://www.ncbi.nlm.nih.gov/pubmed/32752167
http://dx.doi.org/10.3390/foods9081031

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