HIGHLIGHTS
- who: Elena Roselló-Soto and colleagues from the Université d'Avignon, rue JWetzell, Sainte Clotilde, France have published the paper: Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages, in the Journal: (JOURNAL)
- what: The authors provide a review of the impact of lactic fermentation on the quality of tiger nut beverages. From those data, the authors focus on the relevance of the consumption of fermented beverages and their potential for new product development.
- future: In spite of fermentation some foodborne pathogens or mycotoxigenic fungi . . .
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