Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation.
作者： Karolina Tkacz , Joanna Chmielewska , Igor Piotr Turkiewicz , Paulina Nowicka , Aneta Wojdyło
DOI: 10.1016/J.FOODCHEM.2020.127382
关键词:
摘要: … This paper presents for the first time the appropriate conditions and strains of malolactic fermentation in sea buckthorn and sea buckthorn-apple juices to achieve maximum reduction of …
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