Petya Nesheva

Citrus Essential Oils as Modulators of Lactic Acid-Fermented Wort-Based Beverage Characteristics

Increasing interest in functional non-dairy beverages has led to the development of fermented cereal-based products with improved bioactive properties. This study evaluated the influences of lemon, orange, and mandarin essential oils (0.01–0.05%) on fermentation, phenolic content...