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Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads

The aim of the study was to investigate changes in the content of biologically active compounds during the fermentation and aging of natural meads with the addition of three Cornelian cherry juices from three cultivars: ‘Koralovyi’, ‘Podolski’ and ‘Yantarnyi’, in the amount of 10% v/v. After the fer...

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Detalles Bibliográficos
Autores principales:	Adamenko, Kinga, Kawa-Rygielska, Joanna, Kucharska, Alicja Z., Głowacki, Adam, Piórecki, Narcyz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394733/ https://www.ncbi.nlm.nih.gov/pubmed/34439780 http://dx.doi.org/10.3390/biom11081113

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