Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlight...

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Bibliographic Details
Main Authors: Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, Liana Claudia Salanță, Antonella Pasqualone, Cosmin Dărab, Cristina Burja-Udrea, Haifeng Zhao, Teodora Emilia Coldea
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Plants
Subjects:
fermentation
functional
fermented beverages
bioactive compounds
Online Access:https://www.mdpi.com/2223-7747/10/11/2263

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