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Oats as a matrix of choice for developing fermented functional beverages
Development of oat-based fermented beverages started in Europe in the past 30 years with the rise of the functional foods market. It is based on the increasing consumer demand for health drinks and value added foods and on the scientific insights on the nutrition composition of oats. The main health...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6033809/ https://ncbi.nlm.nih.gov/pubmed/30042549 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3186-y |
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