Quality and aroma characteristics of honey peach wines as influenced by different maturity
Author:
Affiliation:
1. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
2. Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
Funder
Public Welfare Project of Zhejiang
National Natural Science Foundation, China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1736094
Reference47 articles.
1. Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar
2. Optimal hypobaric treatment delays ripening of honey peach fruit via increasing endogenous energy status and enhancing antioxidant defence systems during storage
3. History of cultivation and trends in China.
4. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties
5. Melatonin treatment delays postharvest senescence and regulates reactive oxygen species metabolism in peach fruit
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