The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple
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Published:2024-06
Issue:
Volume:201
Page:110571
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ISSN:0026-265X
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Container-title:Microchemical Journal
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language:en
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Short-container-title:Microchemical Journal
Author:
Zeng ChaozhenORCID,
Yuan Jing,
Mu Yuwen,
Zhang Haiyan,
Song Juan,
Kang Sanjiang
Reference39 articles.
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3. Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches;Yu;LWT-Food Sci. Technol.,2022
4. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations;Wei;Int. J. Food Microbiol.,2020
5. Evolution of main polyphenolics during cidermaking;Zuriarrain-Ocio;LWT-Food Sci. Technol.,2022
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