Analysis of Quality and Sensory Characteristics of Functional Fermented Products
Fermentation has long been a basis of food processing, playing a critical role in enhancing nutritional value, sensory appeal and functional properties [...]
Authors
- Luís Patarata (ORCID: https://orcid.org/0000-0002-4662-9408)
- Fernanda Cosme (ORCID: https://orcid.org/0000-0001-5924-1050)
- Fernando M. Nunes (ORCID: https://orcid.org/0000-0001-5540-318X)
Institutions
- University of Trás-os-Montes and Alto Douro (PT)
Publication Details
- Journal
- Fermentation
- Published
- 2025-02-26
- DOI
- https://doi.org/10.3390/fermentation11030112
- Citations
- 3
- Primary Topic
- Food Quality and Safety Studies
- Type
- article
- Field-Weighted Citation Impact
- 3.49