Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novel saccharomyces strain

Author:

Patel Vikash,Tripathi Abhishek Dutt,Adhikari Kundan Singh,Srivastava Anurag

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference28 articles.

1. Akhtar S, Riaz M, Ahmad A, Nisar A (2010) Physico-chemical, microbiological and sensory stability of chemically preserved mango pulp. Pak J Bot 42:853–862

2. Chilaka CA, Uchechukwu N, Obidiegwu JE, Akpor OB (2010) Evaluation of the efficiency of yeast isolates from palm wine in diverse fruit wine production. Afr J Food Sci 4(12):764–774

3. Coulibely WH, N’guessan KF, Coulibaly I, Cot M, Rigou P, Djè KM (2016) Influence of freeze-dried yeast starter cultures on volatile compounds of tchapalo, a traditional sorghum beer from côte d’Ivoire. Beverages 2(35):33–90

4. Dars AG, Hu K, Liu Q, Abbas A, Xie B, Sun Z (2019) Effect of thermo-sonication and ultra-high pressure on the quality and phenolic profile of mango juice. Foods. https://doi.org/10.3390/foods8080298

5. Galanakis CM (2020) The food systems in the era of the coronavirus (covid-19) pandemic crisis. Foods. https://doi.org/10.3390/foods9040523

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