Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry
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Article de revue
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LWT - Food Science and Technology. 2016-02-01, vol. 69, p. 382-389
Resumen en inglés
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 ...Leer más >