Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer.
beer
functional beer
lentil
non-conventional yeasts
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
09 Sep 2022
09 Sep 2022
Historique:
received:
29
07
2022
revised:
29
08
2022
accepted:
06
09
2022
entrez:
23
9
2022
pubmed:
24
9
2022
medline:
24
9
2022
Statut:
epublish
Résumé
During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY)
Identifiants
pubmed: 36140918
pii: foods11182787
doi: 10.3390/foods11182787
pmc: PMC9497594
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministry of Agricultural, Food and Forestry Policies
ID : ERA-NET ERA-HDHL (n° 696295).
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