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Bioactive Components and Functional Applications of Sea Buckthorn: A Review. [PDF]
Food Sci NutrGuo X +6 more
europepmc +1 more source
International Journal of Food Microbiology, 2019 To obtain beverages with reduced alcohol content, the use of unripe grapes, with low sugar and high malic acid concentration, was recently explored. Due to the low sugar, ethanol and glycerol production is limited during fermentation affecting important ...
Vanessa Sales de Oliveira +2 more
exaly +2 more sources
FermentationFermentation is widely recognized for enhancing the sensory attributes and nutritional value in foods, with recent research focusing on non-alcoholic and root-based functional beverages.
Seokmin Yoon
exaly +2 more sources
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Future Innovations in Alcohol-Based Beverage Industry
Future Foods, 2022Ioannis K Karabagias +2 more
exaly
Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations
Fermentation, 2020Glen Fox, James Bruner
exaly
Alcohol as a Primary Risk Factor in Oral Squamous Carcinoma
Ca-A Cancer Journal for Clinicians, 1981Lawrence Garfinkel +2 more
exaly
Defining Maximum Levels of Higher Alcohols in Alcoholic Beverages and Surrogate Alcohol Products
Regulatory Toxicology and Pharmacology, 2008Dirk W. Lachenmeier, Katja Schulz
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