Fermented Vegetable Beverages

Author:

Devaki C.S.,Premavalli K.S.

Publisher

Elsevier

Reference282 articles.

1. Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Alorena green table olives;Abriouel;Int. J. Food Microbiol.,2011

2. Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of Okra (Abelmoschus esculentus) seeds;Adetuyi;NIFOJ,2014

3. Fermented vegetable juices;Afanaseva;Pishch. Prom-st-USSR,1992

4. Folates in fermented vegetables—a pilot study;Agerstada;LWT- Food Sci. Technol.,2004

5. Traditional fermented beverages with health-promoting potential: current and future perspectives;Alan;Trends Food Sci. Technol.,2014

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