Home›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)SourcesComparison 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 ArticleCitation FormatsGeneral ReferenceGeneral Reference Citation TextFood and Drink Atlas. "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)." Accessed August 30, 2026. https://food.interactiveatlas.org/sources/pmc-kvass-rye-2024.Copy General ReferenceAPA StyleAPA Style Citation TextFood and Drink Atlas. (n.d.). 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). Retrieved August 30, 2026, from https://food.interactiveatlas.org/sources/pmc-kvass-rye-2024Copy APA StyleBibTeXBibTeX Citation Text@misc{foodanddrinkatlas-comparison-of-the-antioxidant-and-sensor, author = {Food and Drink Atlas}, title = {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)}, year = {2026}, url = {https://food.interactiveatlas.org/sources/pmc-kvass-rye-2024}, note = {Accessed August 30, 2026} }Copy BibTeXReference and ClassificationVerifiedA 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.FactsSourcesClaims Backed By This Source (7 claims)Comments (0)Reader Challenges (0 open reader challenges)FactsPublisherWell-attestedFoods (MDPI), hosted on PubMed CentralPublication YearWell-attested2024URLWell-attestedhttps://pmc.ncbi.nlm.nih.gov/articles/PMC10855404/Source TypeWell-attestedreferenceReliability TierWell-attested1A peer reviewed food science journal article hosted on PubMed Central.SourcesComparison 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)tier 1Foods (MDPI), hosted on PubMed Central, 2024View the SourceClaims 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 TopicSources, 6 claims: 6 well-attested.Drinks, 1 claims: 1 holds.Well-attested6SourcesComparison 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)Holds1DrinksKvassComments (0)No comments yet. Be the first to share a thought.Sign in to join the discussion.Reader Challenges (0 open reader challenges)No disputes yet. Spotted an error or a better source? Open the first one.Sign in to dispute this or suggest a correction.View At A Past YearThe atlas records no dated fact of its own for this entry, so there is no other year to choose.Show This Year