Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity
| Autor: | Fu, Yuan, Shi, Xinhua, Li, Furui, Yan, Xiaohui, Li, Bozheng, Luo, Yuan, Jiang, Guochuan, Liu, Xuejun, Wang, Liyan |
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| Zdroj: | In Food Bioscience April 2023 52 |
| Databáze: | ScienceDirect |
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