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Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages
The beverages obtained by yeast fermentation from anthocyanin-rich natural sources (grapes, berries, brown rice, etc.) retain part of the initial pigments in the maturated drink. During the fermentation and aging processes anthocyanins undergo various chemical transformations, which include reaction...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617349/ https://www.ncbi.nlm.nih.gov/pubmed/31216780 http://dx.doi.org/10.3390/antiox8060182 |