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Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine
In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and...
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| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7500768/ https://ncbi.nlm.nih.gov/pubmed/32994958 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1793 |
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