Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlight...

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Detalles Bibliográficos
Autores principales: Keșa, Ancuța-Liliana, Pop, Carmen Rodica, Mudura, Elena, Salanță, Liana Claudia, Pasqualone, Antonella, Dărab, Cosmin, Burja-Udrea, Cristina, Zhao, Haifeng, Coldea, Teodora Emilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623731/
https://www.ncbi.nlm.nih.gov/pubmed/34834623
http://dx.doi.org/10.3390/plants10112263

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623731/
https://www.ncbi.nlm.nih.gov/pubmed/34834623
http://dx.doi.org/10.3390/plants10112263

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