Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)-Reference-Cited by-同舟云学术

Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)

Published:2021-03-03 Issue:4 Volume:30 Page:555-564
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Li Yan,Nguyen Thi Thanh Hanh,Jin Juhui,Lim Juho,Lee Jiyeon,Piao Meizi,Mok Il-Kyoon,Kim Doman^ORCID

Funder

National Research Foundation of Korea

Ministry of Science and ICT

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-021-00883-2.pdf

Reference45 articles.

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2. Alexander T, Collins TS, Miles C. Comparison of the phenolic profiles of juice and cider derived from machine- and hand-harvested 'brown snout' specialty cider apples in Northwest Washington. Horttechnology 29: 423-433 (2019)

3. Alonso-Salces RM, Barranco A, Abad B, Berrueta LA, Gallo B, Vicente F. Polyphenolic profiles of Basque cider apple cultivars and their technological properties. Journal of Agricultural and Food Chemistry 52: 2938-2952 (2004)

4. Anand V, Kataria M, Kukkar V, Saharan V, Choudhury PK. The latest trends in the taste assessment of pharmaceuticals. Drug Discovery Today 12: 257-265 (2007)

5. Benvenutti L, Bortolini DG, Nogueira A, Zielinski AAF, Alberti A. Effect of addition of phenolic compounds recovered from apple pomace on cider quality. LWT 100: 348-354 (2019)

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