Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum‐ and Saccharomyces cerevisiae‐fermented mulberry wine

The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharomyces cer...

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Detalles Bibliográficos
Autores principales: Hu, Jie, Vinothkanna, Annadurai, Wu, Meng, Ekumah, John‐Nelson, Akpabli‐Tsigbe, Nelson Dzidzorgbe Kwaku, Ma, Yongkun
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/PMC8565223/
https://www.ncbi.nlm.nih.gov/pubmed/34760259
http://dx.doi.org/10.1002/fsn3.2590

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565223/
https://www.ncbi.nlm.nih.gov/pubmed/34760259
http://dx.doi.org/10.1002/fsn3.2590

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