Improving chestnut physicochemical properties through fermentation - Development of chestnut Amazake.

Food Chem X · 2023 · PMC9945462 · PMID 36845500

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an increasing trendno p-value reported

Currently, there is an increasing trend in drinking amazake, and various types of non-traditional amazake beverages are commercially available on the market, including brown rice and oat amazake.

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