Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (<em>Hylocereus polyrhizus</em>) Wine

Red dragon fruit (<i>Hylocereus polyrhizus</i>), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explored. This research focuses on optimizing fe...

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Bibliografiska uppgifter

Huvudupphov:	Truong Bao Ngoc, Pham Van Thinh, Dang Thuy Mui, Le Hanh Uyen, Nguyen Ngoc Kim Ngan, Ngo Thi Kim Tran, Pham Hoang Tien Khang, Le Quang Huy, Truong Ngoc Minh, Nguyen Quang Trung
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	MDPI AG 2024-07-01
Serie:	Beverages
Ämnen:	<i>Saccharomyces cerevisiae</i> dragon fruit wine fermentation optimization nutrient composition wine quality commercial yeast strains
Länkar:	https://www.mdpi.com/2306-5710/10/3/61
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