The system will be going down for regular maintenance. Please save your work and logout.
Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry
Language
EN
Article de revue
This item was published in
LWT - Food Science and Technology. 2016-02-01, vol. 69, p. 382-389
English Abstract
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 ...Read more >
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 preventing food losses as well as preserving bioactive compounds with antioxidant properties.Read less <
Collections