Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing

Our previous study isolated a novel Issatchenkia terricola WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, I. terricola WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by Sacch...

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Detalles Bibliográficos
Autores principales: He, Hongying, Yan, Yuchen, Dong, Dan, Bao, Yihong, Luo, Ting, Chen, Qihe, Wang, Jinling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780789/
https://www.ncbi.nlm.nih.gov/pubmed/35049959
http://dx.doi.org/10.3390/jof8010017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780789/
https://www.ncbi.nlm.nih.gov/pubmed/35049959
http://dx.doi.org/10.3390/jof8010017

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