Bioactive Properties of Fermented Beverages: Wine and Beer
In recent years, consumer demand has been increasingly oriented to fermented foods and/or beverages with functional properties. The functional beverage industry focused on producing a product that combines a peculiar aromatic taste with healthy properties. Today’s consumers are trying to reduce alco...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-04-01
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| Col·lecció: | Fermentation |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-5637/11/5/234 |
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