Evaluation of technological parameters in the production of beverages based on fermented plant ingredients
The aim of the study was to determine the optimal conditions for the fermentation of plant raw materials to ensure the stability and a favourable combination of sensory, microbiological, and physicochemical properties in beverages. The research was conducted under laboratory conditions and involved...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National University of Life and Environmental Sciences of Ukraine
2025-05-01
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| Series: | Тваринництво та технології харчових продуктів |
| Subjects: | |
| Online Access: | https://animalscience.com.ua/journals/tom-16-2-2025/otsinka-tekhnologichnikh-parametriv-u-virobnitstvi-napoyiv-na-osnovi-fermentovanikh-roslinnikh-ingrediyentiv |
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