Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances
Author:
Funder
National Key Research and Development Program of China
Northwest A&F University
Publisher
Elsevier BV
Reference46 articles.
1. Determination of changes in volatile aroma components, antioxidant activity and bioactive compounds in the production process of jujube (Ziziphus jujuba Mill.) vinegar produced by traditional methods;Budak;Fermentation,2022
2. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS;Cai;Food Chemistry,2020
3. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine;Cai;Food Science and Nutrition,2020
4. Effects of electron beam irradiation and ultrahigh-pressure treatments on the physicochemical properties, active components, and flavor volatiles of jujube jam;Chen;LWT-Food Science and Technology,2023
5. Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities;Dou;Food Bioscience,2023
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