Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine

“Hayward” kiwifruit (Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic compon...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Xingchen, Xing, Yage, Cao, Lin, Xu, Qinglian, Li, Shaohua, Wang, Ranran, Jiang, Zijing, Che, Zhenming, Lin, Hongbin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5303853/
https://www.ncbi.nlm.nih.gov/pubmed/28251154
http://dx.doi.org/10.1155/2017/2934743

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5303853/
https://www.ncbi.nlm.nih.gov/pubmed/28251154
http://dx.doi.org/10.1155/2017/2934743

Ejemplares similares