Loading...
Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts
[Image: see text] Alcoholic beverages with low ethanol contents were produced by fermenting black currant juice with Saccharomyces and non-Saccharomyces yeasts without added sugar. The effects of different yeasts on the phenolic compounds (anthocyanins, hydroxycinnamic acids, flavonols, and flavan-3...
Na minha lista:
| Udgivet i: | J Agric Food Chem |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Chemical Society
2020
|
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7660742/ https://ncbi.nlm.nih.gov/pubmed/32805115 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.0c03354 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|