Health-promoting potential and microbial composition of fermented drink tepache
Introduction and objective Fermentation is a well-known and widely practised method of food processing, increasing both the nutritional and sensoric properties of food products. Thanks to the processes initiated by microorganisms, these products are enriched with bioactive peptides and bioge...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Rural Health
2021-06-01
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| Series: | Medycyna Ogólna i Nauki o Zdrowiu |
| Subjects: | |
| Online Access: | https://www.monz.pl/Potencjal-prozdrowotny-i-sklad-mikrobiologiczny-fermentowanego-napoju-tepache,138713,0,2.html |