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  • Open Access
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18 Pages

Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink

  • Hongyu Mu,
  • Tianyi Dai,
  • Si Huang,
  • Kuan Wu,
  • Mingming Wang,
  • Chunlei Tan,
  • Feng Zhang,
  • Jun Sheng and
  • Cunchao Zhao

26 January 2024

In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drin...

(This article belongs to the Topic Advances in Analysis of Food and Beverages)