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Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread With the Addition of Selected Plant Raw Materials (Foods, via PubMed Central)

Peer Reviewed Journal Article

A peer reviewed food science journal article describing kvass production through lactic acid and alcoholic fermentation of rye flour, dry rye bread and rye malt with sugar and yeast.

Facts
Publisher
Foods (MDPI), hosted on PubMed Central
Publication Year
2024
URL
https://pmc.ncbi.nlm.nih.gov/articles/PMC10855404/
Source Type
reference
Reliability Tier
1
A peer reviewed food science journal article hosted on PubMed Central.
Sources
Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread With the Addition of Selected Plant Raw Materials (Foods, via PubMed Central)
Foods (MDPI), hosted on PubMed Central, 2024View the Source
Claims Backed By This Source (7 claims)

This source backs 7 claims across the atlas. As facts: 6 well-attested. As cited relationships: 1 holds.

Disposition By Topic

  • Sources, 6 claims: 6 well-attested.
  • Drinks, 1 claims: 1 holds.
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