Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities
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Publisher
Elsevier BV
Reference118 articles.
1. Effects of fermentation on the quality characteristics and biological activities of citrus juices;Akarca;Process Biochemistry,2023
2. Applicability of Saccharomyces cerevisiae strains for the production of fruit wines using cocoa honey complemented with cocoa pulp;Andrade Koelher;Food Technology and Biotechnology,2022
3. Effects of pure and mixed autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on fermentation and volatile compounds of narince wines;Arslan;Foods,2018
4. Production of commercially important enzymes from Bacillus licheniformis KIBGE-IB3 using date fruit wastes as substrate;Aslam;Journal, Genetic Engineering & Biotechnology,2020
5. Brewing characteristics of Saccharomyces cerevisiae HKFR18 isolated from kiwi fruits (actinidia chinensis);Baek;Food Engineering Progress,2021
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