Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts

[Image: see text] Alcoholic beverages with low ethanol contents were produced by fermenting black currant juice with Saccharomyces and non-Saccharomyces yeasts without added sugar. The effects of different yeasts on the phenolic compounds (anthocyanins, hydroxycinnamic acids, flavonols, and flavan-3...

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Detalles Bibliográficos
Autores principales: Kelanne, Niina, Yang, Baoru, Liljenbäck, Laura, Laaksonen, Oskar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2020
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7660742/
https://www.ncbi.nlm.nih.gov/pubmed/32805115
http://dx.doi.org/10.1021/acs.jafc.0c03354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7660742/
https://www.ncbi.nlm.nih.gov/pubmed/32805115
http://dx.doi.org/10.1021/acs.jafc.0c03354

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