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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...
Guardat en:
| Publicat a: | J Agric Food Chem |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Chemical Society
2020
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| Accés en línia: | 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 |
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