Co-fermentation and post-processing: development of a novel myrtle rice beverage, and analysis of its product characteristics
To fully develop the medicinal and edible value of myrtle and improve the market visibility, myrtle berries and glutinous rice were used as raw materials and co-fermented using rice leaven. Uniform design method was used to determine the optimal fermentation conditions. The co-fermentation product w...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2348099 |
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