Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components

Fruit wine has certain health care functions, but fruit wine made from a single fruit or vegetable does not have a good enough color, flavor or nutrient composition. Therefore, this study used fresh carrot (Daucus carota subsp. sativus) and pomegranate (Punica granatum) as raw materials to explore t...

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Detalles Bibliográficos
Autores principales: Liu, Yanbo, Wei, Yafei, Li, Haideng, Li, Feifei, Song, Mengjiao, Li, Zihong, Zhang, Taotao, Han, Suna, Pan, Chunmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2022
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745641/
https://www.ncbi.nlm.nih.gov/pubmed/36545074
http://dx.doi.org/10.1039/d2ra04294k

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745641/
https://www.ncbi.nlm.nih.gov/pubmed/36545074
http://dx.doi.org/10.1039/d2ra04294k

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