Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation-Reference-Cited by-同舟云学术

Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

Published:2020-12 Issue: Volume:332 Page:127382
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tkacz Karolina,Chmielewska Joanna,Turkiewicz Igor Piotr,Nowicka Paulina,Wojdyło Aneta

Funder

Ministry of Science and Higher Education of Poland

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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3. Comparative evaluation of the antioxidant capacities, organic acids, and volatiles of papaya juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum;Chen;Journal of Food Quality,2018

4. Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on composition of bog bilberry juice;Chen;Foods,2019

5. Effect of pH on malolactic fermentation in southern Italian wines;Cinquanta;European Food Research and Technology,2018

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