期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 38, 期 2, 页码 113-124出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2014.05.002
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Fermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes. In addition to harnessing traditional beverages for commercial use, there have recently been innovative efforts to develop non-dairy probiotic fermented beverages from a variety of substrates, including soy milk, whey, cereals and vegetable and fruit juices. On the basis of recent developments, it is anticipated that fermented beverages will continue to be a significant component within the functional food market.
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