Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

The growing health consciousness among consumers is leading to an increased presence of functional foods and beverages on the market. Red fruits are rich in bioactive compounds such as anthocyanins with high antioxidant activity. In addition, red fruits contain sugars and are rich in phenolic compou...

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Egile Nagusiak:	Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, Luciana De Vero, Andrea Colonello, Maria Gullo
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2023-05-01
Saila:	Fermentation
Gaiak:	red fruits acetic acid bacteria vinegar non-alcoholic beverages gluconic acid acetic acid
Sarrera elektronikoa:	https://www.mdpi.com/2311-5637/9/5/457
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