Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty‐one amino acids were identified...

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Detalles Bibliográficos
Autores principales: Núñez, Lázaro, Serratosa, María P., Godoy, Ana, Fariña, Laura, Dellacassa, Eduardo, Moyano, Lourdes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269667/
https://www.ncbi.nlm.nih.gov/pubmed/34262726
http://dx.doi.org/10.1002/fsn3.2328

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269667/
https://www.ncbi.nlm.nih.gov/pubmed/34262726
http://dx.doi.org/10.1002/fsn3.2328

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