Influence of Pichia myanmarensis in fermentation to produce quinoa based non-alcoholic beer with enhanced antioxidant activity
Durga Prasad C G, R. Vidyalakshmi, N. Baskaran, Maria Tito Anand
Topics & Concepts
Food scienceChemistryAromaBrewingChenopodium quinoaFermentationFlavorEthanol fermentationEthanol contentYeastEthanolBiochemistrySeed and Plant BiochemistrySensory Analysis and Statistical MethodsOrganic Food and Agriculture