Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities

This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana pee...

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Detalles Bibliográficos
Autores principales: Li, Zhichun, Qin, Cuina, He, Xuemei, Chen, Bojie, Tang, Jie, Liu, Guoming, Li, Li, Yang, Ying, Ye, Dongqing, Li, Jiemin, Ling, Dongning, Li, Changbao, Khoo, Hock Eng, Sun, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9854660/
https://www.ncbi.nlm.nih.gov/pubmed/36670954
http://dx.doi.org/10.3390/antiox12010093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9854660/
https://www.ncbi.nlm.nih.gov/pubmed/36670954
http://dx.doi.org/10.3390/antiox12010093

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