Distinguishing between saturated and unsaturated meads based on their chemical characteristics

Author:

Bednarek Marta,Szwengiel Artur

Funder

Institute of Food Technology of Plant Origin

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey;Akalın;Journal of the Institute of Brewing,2017

2. Degradation of 5-hydroxymethylfurfural during yeast fermentation;Akillioglu;Food Additives & Contaminants Part A Chemistry, Analysis, Control, Exposure and Risk Assessment,2011

3. Quorum-sensing in yeast and its potential in wine making;Avbelj;Applied Microbiology and Biotechnology,2016

4. Market knowledge of polish final purchasers on traditional meads;Baruk;Handel Wewnętrzny,2018

5. Stability of bioactive polyphenols from honey during different extraction methods;Biesaga;Food Chemistry,2013

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