Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae

Published:2023-06 Issue: Volume:18 Page:100685
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Liu Wenhan,Ji Rujie,Aimaier Ayinuer,Sun Jinkui,Pu Xilei,Shi Xuewei,Cheng Weidong,Wang Bin

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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