Article in Journal

Fermented beverages enriched with quinoa or chestnut–persimmon: Nutritional, functional, and anti-nutritional assessment

Giorgia Secchi, Adineh Tajmousavilangerudi, Chiara Viretto, Ali Zein Alabiden Tlais, Andrea Angeli et al. LWT, 2026, 241, 119054.

OwnerFondazione Edmund Mach (FEM)

OPEN ACCESS

January 31, 2026

Related to

Spoke 03 WP 3.1 WP 3.2 WP 3.3

Link

10.1016/j.lwt.2026.119054

This research output is related to

Spoke 03

Food safety of traditional and novel foods

Promoting a safe food innovation

Lead organisationUniBa

Spoke leaderMaria De Angelis

WP 3.2

Strategies for risk mitigation in food production, processing, storage and retail

Spoke leader

Referred to

WP 3.1

Assessment of new and re-emerging risks in the food system

Spoke leader

Referred to

WP 3.3

Advanced methods for food safety

Spoke leader

Referred to