The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders

The yeast strain and storage time is an important factor affecting the development of phytochemicals and sensory attributes in ciders. Therefore, the aim of this study was to determine the influence of yeast strains (Saccharomyces bayanus and Saccharomyces cerevisiae), β-cyclodextrin (BCD), and stor...

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Detalles Bibliográficos
Autores principales: Lachowicz, Sabina, Oszmiański, Jan, Uździcka, Martyna, Chmielewska, Joanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651467/
https://www.ncbi.nlm.nih.gov/pubmed/31284529
http://dx.doi.org/10.3390/molecules24132477

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651467/
https://www.ncbi.nlm.nih.gov/pubmed/31284529
http://dx.doi.org/10.3390/molecules24132477

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