Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

por Núñez, Lázaro, Serratosa, María P., Godoy, Ana, Fariña, Laura, Dellacassa, Eduardo, Moyano, Lourdes
Publicado 2021

Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by M...

por Varo, M. Angeles, Serratosa, Maria P., Martín-Gómez, Juan, Moyano, Lourdes, Mérida, Julieta
Publicado 2022

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation

por Martín-Gómez, Juan, García-Martínez, Teresa, Varo, M. Ángeles, Mérida, Julieta, Serratosa, María P.
Publicado 2023