Quality analysis of longan jujube ginger wine fermented by different strains of Saccharomyces cerevisiae
In this study, the effects of different strains of Saccharomyces cerevisiae (numbered as HAG, XR, LAB, SY and RW) on the quality of longan jujube ginger wine fermented from fresh longan pulp, fresh jujube, and ginger were investigated, and the physicochemical properties, bioactive components, and se...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2025-07-01
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| coleção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-242.pdf |
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