Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor
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DOI: 10.1016/j.tifs.2020.09.006
Abstract: Abstract Background Mead is a traditional alcoholic beverage obtained by fermentation of mead wort and is popularly produced at home and/or in small meaderies. Different types of mead can be distinguished based on honey-to-water ratio,… read more here.
Keywords: science technology; mead; food science; production ... See more keywords