- Tytuł:
- Potential and differences of selected fermented non-alcoholic beverages
- Autorzy:
- Jakubowski, Mariusz
- Powiązania:
- https://bibliotekanauki.pl/articles/1179688.pdf
- Data publikacji:
- 2017
- Wydawca:
- Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
- Tematy:
-
Fermentation
alcohol content
fermented beverages
fruit and vegetables
probiotics
water kefir
whey - Opis:
- Fermentation has been used by a humans for centuries, basically to extend a shelf life of a product. But these days, fermented food and beverages can provide probiotic bacteria and more bioavailable nutriants to organism. There are numbers of fermented food and beverages, depending on region, culture or production method. The aim of this study was to compare last research concerning fermented, non-alcoholic beverages based on whey, fruit or vegetables.
- Źródło:
-
World Scientific News; 2017, 72; 204-210
2392-2192 - Pojawia się w:
- World Scientific News
- Dostawca treści:
- Biblioteka Nauki
Artykuł