Study on the Nutritional Characteristics and Antioxidant Activity of Dealcoholized Sequentially Fermented Apple Juice with Saccharomyces cerevisiae and Lactobacillus plantarum Fermentation-Reference-Cited by-同舟云学术

Study on the Nutritional Characteristics and Antioxidant Activity of Dealcoholized Sequentially Fermented Apple Juice with Saccharomyces cerevisiae and Lactobacillus plantarum Fermentation

Published:2021-06 Issue: Volume: Page:130351
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Hongcai,Huang Jintao,Wang Yaqin,Wang Xingnan,Ren Yichen,Yue Tianli,Wang Zhouli,Gao Zhenpeng

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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