Work

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

Year: 2020

Type: review

Source: Food Research International

DOI: 10.1016/j.foodres.2020.109854

Authors: Luciana Gabriela Ruiz Rodríguez, Víctor Manuel Zamora Gasga, Micaela Pescuma, Carina Van Nieuwenhove, Fernanda Mozzi, Jorge Alberto Sánchez Burgos

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, Centro Científico Tecnológico - Tucumán, Tecnológico Nacional de México, Instituto Tecnológico de Tepic, National University of Tucumán

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: green

Funder: Agencia Nacional de Promoción Científica y Tecnológica

OpenAlex ID: W3095605291

FWCI: 2.372

Cites: 195

Cited by: 329

Related to: 10