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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2022
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| Materias: | |
| 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 |