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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...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2018
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| Schlagworte: | |
| Online Zugang: | 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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