IF 3.5

Beverages Pub Date : 2024-01-08 DOI: 10.3390/beverages10010006

Filipa Vinagre Marques Silva, Riccardo Borgo, Andrea Guanziroli, J. Ricardo-da-Silva, Mafalda Aguiar-Macedo, L. Redondo

{"title":"Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines","authors":"Filipa Vinagre Marques Silva, Riccardo Borgo, Andrea Guanziroli, J. Ricardo-da-Silva, Mafalda Aguiar-Macedo, L. Redondo","doi":"10.3390/beverages10010006","DOIUrl":"https://doi.org/10.3390/beverages10010006","url":null,"abstract":"Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties’ colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties’ turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"32 20","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139446188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Kavalactone Content and Profile of Fiji Kava Sold on the Local Market 当地市场上销售的斐济卡瓦的卡瓦内酯含量和概况

IF 3.5

Beverages Pub Date : 2023-12-25 DOI: 10.3390/beverages10010004

Tibor Pasinszki, Deepti Darshani Devi

{"title":"The Kavalactone Content and Profile of Fiji Kava Sold on the Local Market","authors":"Tibor Pasinszki, Deepti Darshani Devi","doi":"10.3390/beverages10010004","DOIUrl":"https://doi.org/10.3390/beverages10010004","url":null,"abstract":"Kava is the traditional intoxicating beverage of the Pacific with mild sedative and muscle relaxant effects, which are attributed to a group of compounds known as kavalactones. This paper aims to evaluate the quality of kava sold in the local markets of Fiji through the quantification of the six major kavalactones in kava root bundles and powdered kava packages using ethanolic extracts and HPLC. It was found in this work that kava root bundles contain mainly noble kava roots with a total kavalactone content of 8–13%; kavain had the highest concentration among kavalactones and kavain, methysticin, and yangonin together represented 69–71% of the total kavalactone content. Adulteration via mixing noble kava roots with those of non-noble kava with a relatively high dihydrokavain and dihydromethysticin content has also been observed. Powdered kava products were found to contain lower amounts of kavalactones (3–5%) with a less favorable kavalactone profile than those of root bundles, possibly due to mixing roots, rhizomes, and/or basal stems. The findings of this work, namely the variation in kavalactone content and profile in marketed products, indicate the need for rigorous quality control and quality indicators on kava commodities. Suggestions to include quantitative measures in the previously proposed chemical standardization code are also presented.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"17 12","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139158125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact 通过气体掺混去除葡萄酒中的溶解氧及其优化和化学影响

IF 3.5

Beverages Pub Date : 2023-12-25 DOI: 10.3390/beverages10010003

Rubén del Barrio-Galán, I. Nevares, S. Pérez-Magariño, M. del Alamo-Sanza

{"title":"Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact","authors":"Rubén del Barrio-Galán, I. Nevares, S. Pérez-Magariño, M. del Alamo-Sanza","doi":"10.3390/beverages10010003","DOIUrl":"https://doi.org/10.3390/beverages10010003","url":null,"abstract":"Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effectiveness of different inerting gases (N2, CO2, and argon) in removing dissolved oxygen in different volumes of a model wine. The efficacy of these gases was also studied in white and red wine, as was their effect on the physicochemical characteristics. Sparging with N2 in the model wine gave the best results in terms of cost–benefits, and with CO2 the worst. The scaling in tanks of different sizes allowed us to establish that the N2 expenditure ranged between 0.09 L and 0.23 L of gas per liter of model wine, establishing an index (Lgas/Lwine) that can be very useful for wineries to remove the dissolved oxygen. Sparging treatments in white and red wine showed very similar results to the model wine. The effect on the chemical properties of the wines was, in some cases, different for white and red wine and for each gas used. The incorporation of oxygen and the subsequent sparging produced a significant loss of some volatile compounds of sensory interest and increased the content of others that have a negative sensory effect. In addition, it had a negative effect on the chromatic properties of red wines.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"5 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139159789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.) 基于玫瑰果（Rosa canina L.）的提桑酒中添加木槿花（Hibiscus sabdariffa L.）和藏红花（Crocus sativus L.）的生物活性化合物、抗氧化剂和抗糖尿病特性的深入研究

IF 3.5

Beverages Pub Date : 2023-12-20 DOI: 10.3390/beverages10010001

Dušan Vasić, Jelena S. Katanić Stanković, Tijana Urošević, Maja Kozarski, N. Naumovski, Haroon Khan, Jelena Popović-Djordjević

{"title":"Insight into Bioactive Compounds, Antioxidant and Anti-Diabetic Properties of Rosehip (Rosa canina L.)-Based Tisanes with Addition of Hibiscus Flowers (Hibiscus sabdariffa L.) and Saffron (Crocus sativus L.)","authors":"Dušan Vasić, Jelena S. Katanić Stanković, Tijana Urošević, Maja Kozarski, N. Naumovski, Haroon Khan, Jelena Popović-Djordjević","doi":"10.3390/beverages10010001","DOIUrl":"https://doi.org/10.3390/beverages10010001","url":null,"abstract":"Tisane is a fruit or herbal infusion, commonly referred to as herbal tea. These products are consumed as part of a balanced diet, which is closely related to the trend of a healthier lifestyle. In this work, tisanes prepared from rosehip (R), and herbal mixtures containing rosehip/hibiscus flowers (R/H) and rosehip/hibiscus flowers/saffron (R/H/S) were studied. Rosehip was dried by the convective drying method at 40, 50 and 60 °C. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total anthocyanin content (TAC), antioxidant properties (DPPH∙ and ABTS∙+ assays) and in vitro inhibitory potential toward α-amylase of tisanes were examined. The highest TPC (based on dry weight (dw)) was measured in tisane obtained from rosehip dried at 60 °C (37.84 mg GAE/g dw). Tisanes prepared from a R/H/S mixture had the highest values of TFC (4.66–6.13 mg QUE/g dw), TFlC (2.67–3.98 mg QUE/g dw) and TAC (1.35–2.27 mg Cy 3-glc/g dw). The highest DPPH∙ scavenging activity (53.42 mg TE/g dw) was measured in rosehip (dried at 60 °C) tisane, whereas tisane prepared from a rosehip (dried at 60 °C)/hibiscus mixture expressed the best ABTS∙+ scavenging activity (107.44 mg TE/g dw). All tisane samples expressed high inhibitory potential toward α-amylase, with the highest activity of 85.03% and 89.90%, measured for tisanes prepared from rosehip/hibiscus flowers mixture (rosehip dried at 50 and 60 °C, respectively).","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"256 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139170277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials 作为非传统酿造原料的小谷物的初步评估

IF 3.5

Beverages Pub Date : 2023-12-20 DOI: 10.3390/beverages10010002

F. Nocente, E. Galassi, F. Taddei, C. Natale, L. Gazza

{"title":"Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials","authors":"F. Nocente, E. Galassi, F. Taddei, C. Natale, L. Gazza","doi":"10.3390/beverages10010002","DOIUrl":"https://doi.org/10.3390/beverages10010002","url":null,"abstract":"Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the production, both at artisan and industrial level, of foods such as pasta and bakery products has already been well established, whereas their investigation for the production of malt and beer has been more limited. In this work, a preliminary analysis of the malting aptitude of einkorn, tritordeum, food-grade sorghum and teff was evaluated. Grain quality parameters that influence the processes of malting and transformation into alcoholic beverages were evaluated, i.e., thousand-kernel weight, test weight, total protein and starch content, falling number, germination capacity, germination energy and amylase activity. Grain analyses showed, on average, satisfactory values for alcoholic fermented beverage production in all the cereal species examined (mainly in tritordeum), whereas the amylase activity of the malts produced was lower than that revealed in barley malt. Fermented drinks derived from these minor cereals, therefore, could be interesting for the light and gluten-free beer markets.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"2 5","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138956640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessing the Validity of Bulletproof Coffee’s Claims 评估防弹咖啡宣称的有效性

IF 3.5

Beverages Pub Date : 2023-12-11 DOI: 10.3390/beverages9040101

David M. Goldman, K. Lambert, Michael Quarshie, J. Craddock

{"title":"Assessing the Validity of Bulletproof Coffee’s Claims","authors":"David M. Goldman, K. Lambert, Michael Quarshie, J. Craddock","doi":"10.3390/beverages9040101","DOIUrl":"https://doi.org/10.3390/beverages9040101","url":null,"abstract":"‘Bulletproof Coffee’, a popular beverage composed of coffee, grass-fed butter, and medium-chain triglyceride oil, has gained significant attention for its purported benefits including cognitive enhancement, increased alertness and energy, appetite suppression, and improved metabolic outcomes. However, the scientific evidence supporting these claims remains limited. This review aims to evaluate the evidence and determine the validity of claims regarding Bulletproof Coffee. Studies published between 2010–2023 were retrieved and evidence pertaining to cognition, alertness and energy, hunger and satiety, serum cholesterol, and gastrointestinal tolerance and Bulletproof Coffee were evaluated. The findings suggest that the current evidence base is small, and overall, there is weak or insufficient evidence to support the claimed benefits of Bulletproof Coffee. In particular, there were no significant improvements in cognition, alertness, or energy levels from Bulletproof Coffee compared to regular coffee. The impact on hunger, satiety, resting energy expenditure, and fat oxidation appeared equivocal, with effects offset by the additional calorie intake of Bulletproof Coffee. Further research with more rigorous study designs, larger sample sizes, diverse populations, and standardized methodologies are required in addition to an examination of potential health risks associated with regular Bulletproof Coffee consumption.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"9 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138982100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Risky Alcohol Consumption in the Elderly: Screening and Brief Intervention from Primary Care. The ALANE Study, a Randomized Clinical Trial 老年人的饮酒风险：来自初级保健的筛查和简单干预。ALANE 研究，一项随机临床试验

IF 3.5

Beverages Pub Date : 2023-12-01 DOI: 10.3390/beverages9040100

Pere Torán, Susanna Montesinos, Alba Pachón-Camacho, Galadriel Diez-Fadrique, Irene Ruiz-Rojano, Ingrid Arteaga, G. Pera, Núria Montellà-Jordana, Pilar Montero-Alía, Carmina Rodríguez-Pérez, Llorenç Caballería, Carla Chacón

{"title":"Risky Alcohol Consumption in the Elderly: Screening and Brief Intervention from Primary Care. The ALANE Study, a Randomized Clinical Trial","authors":"Pere Torán, Susanna Montesinos, Alba Pachón-Camacho, Galadriel Diez-Fadrique, Irene Ruiz-Rojano, Ingrid Arteaga, G. Pera, Núria Montellà-Jordana, Pilar Montero-Alía, Carmina Rodríguez-Pérez, Llorenç Caballería, Carla Chacón","doi":"10.3390/beverages9040100","DOIUrl":"https://doi.org/10.3390/beverages9040100","url":null,"abstract":"Background: Risky alcohol consumption (RAC) can lead to alcohol-related liver disease (ALD). Liver cirrhosis caused by ALD continues to increase as alcohol consumption continues unabated. In turn, the elderly are more sensitive to alcohol. Population ageing calls for preventive activities to improve their health. Brief interventions have proven to be cost-effective in addressing risk behaviours. Aim: We aimed to analyse the prevalence of RAC in people > 64 years and to assess the effect of a brief intervention in the subgroup of risky consumers. Methods: population-based study in two phases: (1) Phase I: Cross-sectional, descriptive multicentre study of prevalence of RAC in people > 64 years. (2) Phase II: Cluster randomized, controlled, single-blind, community-based clinical trial with two comparison groups of subjects with RAC, to assess the effectiveness of a brief intervention compared to standard practice in reducing alcohol consumption in primary care. Results: Out of the 932 subjects, 455 (49%) (268 men (64%) and 187 women (36%)) had an alcohol consumption that was considered to be risky. Overall, the brief intervention was effective in reducing alcohol consumption showing 1.8 OR (p = 0.030). That effect was caused by women whose group showed 3.3 OR (p = 0.009). There was no effect on men (p = 0.468). Conclusions: RAC in the elderly is very high, far more in men than in women. A brief intervention was successful in reducing alcohol consumption but not below risk levels. Further research is needed to determine which types of interventions are most effective in this population subgroup.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":" 39","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138613388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico 梅斯卡尔酒发酵的生物技术过程对墨西哥瓦哈卡四个帕伦克酵母多样性的影响

IF 3.5

Beverages Pub Date : 2023-11-28 DOI: 10.3390/beverages9040099

Victor Adrian Espinoza-Martinez, P. Álvarez-Gutiérrez, Felipe de Jesus Palma-Cruz, Raul Enriquez-Valencia, Marcos Pedro Ramirez-Lopez, Claudia Lopez-Sanchez, Hector Gilberto Vazquez-Lopez

{"title":"Influence of the Biotechnological Process of Mezcal Fermentation on Yeast Diversity in Four palenques of Oaxaca, Mexico","authors":"Victor Adrian Espinoza-Martinez, P. Álvarez-Gutiérrez, Felipe de Jesus Palma-Cruz, Raul Enriquez-Valencia, Marcos Pedro Ramirez-Lopez, Claudia Lopez-Sanchez, Hector Gilberto Vazquez-Lopez","doi":"10.3390/beverages9040099","DOIUrl":"https://doi.org/10.3390/beverages9040099","url":null,"abstract":"Mezcal is an alcoholic beverage obtained by distilling musts and juices fermented by spontaneous or cultivated microorganisms, which are extracted from ripe stems of cooked Agaves and harvested in Mexico. Both raw material and production practices differ markedly between producing regions, locations, and even factories, resulting in a very distinctive set of products. The state of Oaxaca is the top producer worldwide of mezcal, and 35,000 families are involved in the production of this aromatic alcoholic beverage. Fermentation is the most important stage of mezcal production and is performed by different yeast and bacteria. In this study, the yeast strains were isolated from fermentation containers of four mezcal factories (palenques) in Oaxaca. Taxonomic determination was verified by ITS, and an analysis of the biotechnological process through personal interviews and principal component analysis was performed. Eighteen different isolates of eight different genera (Candida, Clavispora, Meyerozyma, Metarhizium, Pichia, Saccharomyces, Torulaspora, and Yarrowia) were identified. According to the biotechnological process analysis and principal component analysis, the artisanal palenques (palenques 1, 3, and 4) are more like each other than and differ radically from palenque 2, which is where the artisanal process has changed towards technical production.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"46 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139217470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect on Ionic Composition and Tonic Parameters of Sweeteners Used in the Production of Functional Beverages 用于生产功能饮料的甜味剂对离子成分和滋补参数的影响

IF 3.5

Beverages Pub Date : 2023-11-27 DOI: 10.3390/beverages9040098

Karolina Mroczek, B. Saletnik, M. Bajcar, Aneta Saletnik, C. Puchalski, G. Zaguła

引用次数: 0

Infusion from Opuntia ficus-indica Peels: The Effects of Drying and Steeping Conditions 从鸦片果皮中浸泡：干燥和浸泡条件的影响

IF 3.5

Beverages Pub Date : 2023-11-22 DOI: 10.3390/beverages9040097

Ricardo M. Ferreira, D. Wessel, Artur M. S. Silva, Jorge A. Saraiva, Susana M. Cardoso

{"title":"Infusion from Opuntia ficus-indica Peels: The Effects of Drying and Steeping Conditions","authors":"Ricardo M. Ferreira, D. Wessel, Artur M. S. Silva, Jorge A. Saraiva, Susana M. Cardoso","doi":"10.3390/beverages9040097","DOIUrl":"https://doi.org/10.3390/beverages9040097","url":null,"abstract":"The escalating production of processed prickly pear products has led to a substantial rise in waste materials, particularly peel, which is rich in bioactive chemicals and holds the potential for value-added product development. However, the high perishability of these peels imposes effective preservation techniques. So, this work aimed to explore the potential of prickly pear peels from O. ficus-indica ‘Rossa’, ‘Gialla’, and ‘Bianca’ cultivars for the production of Opuntia beverages, namely infusions. To achieve this goal, two distinct drying methods, namely microwave drying and a food dehydrator, were employed with the latter method, resulting in the higher recovery of phenolic compounds (0.5 mgGAE/mL vs. 0.16 mgGAE/mL) and the higher antioxidant capacity of the resulting infusions. Additionally, various steeping conditions involving water temperatures of 80, 90, and 100 °C were assessed to maximize the levels of phenolic compounds and antioxidant activity. The results demonstrate that the better overall drying method temperature and steeping conditions for the food dehydrator were at 35 °C and boiling water (100 °C) due to its generally better results and practicality. Sensorial trials revealed that the three infusions were generally accepted (score > 7.20 out of 9) but that O. ficus-indica ‘Rossa’ received the highest ratings. This study offers valuable insights for optimizing drying methods and steeping conditions to preserve and enhance the bioactive compounds and antioxidant potential in prickly pear peel infusions, promoting their sustainable utilization as functional ingredients in food and nutraceutical applications.","PeriodicalId":8773,"journal":{"name":"Beverages","volume":"13 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139250159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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