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2017 | 72 | 204-210
Article title

Potential and differences of selected fermented non-alcoholic beverages

Content
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Languages of publication
EN
Abstracts
EN
Fermentation has been used by a humans for centuries, basically to extend a shelf life of a product. But these days, fermented food and beverages can provide probiotic bacteria and more bioavailable nutriants to organism. There are numbers of fermented food and beverages, depending on region, culture or production method. The aim of this study was to compare last research concerning fermented, non-alcoholic beverages based on whey, fruit or vegetables.
Publisher

Year
Volume
72
Pages
204-210
Physical description
Contributors
  • Faculty of Entrepreneurship and Quality Science, Gdynia Maritime University, 81-87 Morska Str., 81-225 Gdynia, Poland
References
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Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-a2329bfd-82cb-4f7d-838f-db5098e84352
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