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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |