Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry
Langue
EN
Article de revue
Ce document a été publié dans
LWT - Food Science and Technology. 2016-02-01, vol. 69, p. 382-389
Résumé en anglais
Strawberry is a very perishable fruit, well-known for being a source of bioactive compounds. The elaboration of the beverages by alcoholic and gluconic fermentation process has been explored as a worthy strategy for ...Lire la suite >