Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging

Author:

Li Suhong,An Yingfeng,Fu Weina,Sun Xiao,Li Wenjie,Li Tuoping

Funder

Shenyang Key Laboratory

Shenyang Agricultural University

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines;Capone;Sensors and Actuators, B,2013

2. Non-thermal stabilization mechanisms of anthocyanins in model and food systems - An overview;Cavalcanti;Food Research International,2011

3. Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture;Fan;LWT- Food Science and Technology,2008

4. Changes in the antioxidant activity of purple sweet potato wine during storage;Fu;Advances in Chemical Engineering,2012

5. High tert-butylperoxyl radical scavenging activities of sweet potato cultivars with purple flesh;Furuta;International Journal of Food Science and Technology,1998

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