Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing

Black apple is a new elaborated product obtained from whole fresh apple through fermentation at controlled high temperature (60~90°C) and humidity (relative humidity of 50~90%). The appearance, color, texture, and taste of black apple changed dramatically compared with those of fresh apple. In this...

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Detalles Bibliográficos
Autores principales: Zhu, Zuoyi, Zhang, Yu, Wang, Wei, Sun, Suling, Wang, Junhong, Li, Xue, Dai, Fen, Jiang, Yunzhu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8861435/
https://www.ncbi.nlm.nih.gov/pubmed/35211493
http://dx.doi.org/10.3389/fnut.2021.794231

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8861435/
https://www.ncbi.nlm.nih.gov/pubmed/35211493
http://dx.doi.org/10.3389/fnut.2021.794231

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