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Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation
The changes in antioxidant capacity and phenolics of persimmon during alcoholic fermentation, acetification, and short aging were investigated. An increase in the antioxidant activity was observed when persimmon was transformed from puree to vinegar. The total content of phenolics remained stable, i...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049598/ https://ncbi.nlm.nih.gov/pubmed/30263580 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0099-x |
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