Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine
Author:
Funder
CNPq
Publisher
Elsevier BV
Reference32 articles.
1. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges;Andrade-Barreto;Food Chemistry,2023
2. Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine;Anjos;Food Research International,2024
3. Yeasts in table olive processing: Desirable or spoilage microorganisms?;Arroyo-López;International Journal of Food Microbiology,2012
4. Fermentation condition and quality evaluation of pineapple fruit wine;Boondaeng;Fermentation,2022
5. Impact of sulfite use and acidification on chemical quality components in thermally processed watermelon juices;Cândido da Silva;Food Research International,2024
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