Analysis of Quality and Sensory Characteristics of Functional Fermented Products
Fernanda Cosme,
Luís Patarata,
Fernando M. Nunes
Affiliations
Fernanda Cosme
Food and Wine Chemistry Laboratory, Chemistry Research Centre-Vila Real (CQ-VR), Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Luís Patarata
CECAV—Veterinary and Animal Research Centre, Universidade-de-Trás-os-Montes e Alto, 5000-801 Vila Real, Portugal
Fernando M. Nunes
Food and Wine Chemistry Laboratory, Chemistry Research Centre-Vila Real (CQ-VR), Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
Fermentation has long been a basis of food processing, playing a critical role in enhancing nutritional value, sensory appeal and functional properties [...]
