Enhancing physicochemical properties, organic acids, antioxidant capacity, amino acids and volatile compounds for ‘Summer Black’ grape juice by lactic acid bacteria fermentation
| Autor: | Chen, Yiwen, Jiang, Jianqiao, Li, Yongkang, Xie, Yun, Cui, Miao, Hu, Yue, Yin, Ruonan, Ma, Xiaomei, Niu, Jianming, Cheng, Weidong, Gao, Feifei |
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| Zdroj: | In LWT 1 October 2024 209 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect