Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and...

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Detalles Bibliográficos
Autores principales: Cai, Wenchao, Tang, Fengxian, Shan, Chunhui, Hou, Qiangchuan, Zhang, Zhendong, Dong, Yun, Guo, Zhuang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500768/
https://www.ncbi.nlm.nih.gov/pubmed/32994958
http://dx.doi.org/10.1002/fsn3.1793

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500768/
https://www.ncbi.nlm.nih.gov/pubmed/32994958
http://dx.doi.org/10.1002/fsn3.1793

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