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Autor:
Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Betty O. Ajibade, Oluwatosin A. Ijabadeniyi, Tatyana V. Fedorova
Publikováno v:
Foods, Vol 10, Iss 12, p 3082 (2021)
In this study, four commercialized indigenous fermented beverages most highly consumed in Russia (kefir and ryazhenka) and South Africa (amasi and mahewu) were analyzed for their potential health-promoting properties and flavor-forming volatile organ
Externí odkaz:
https://doaj.org/article/24f77bfaf7864962b2ac235f80be61f5