Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
Author:
Funder
CNPq
Publisher
Elsevier BV
Reference38 articles.
1. Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for developing a novel beer beverage;Alcine-Chan;Food Microbiology,2019
2. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges;Andrade-Barreto;Food Chemistry,2023
3. Impact of sulfite use and acidification on chemical quality components in thermally processed watermelon juices;Cândido da Silva;Food Research International,2024
4. Growth kinetics and fermentation properties of autochthonous yeasts in pineapple juice fermentation for starter culture development;Chanprasartsuk;International Journal of Food Microbiology,2022
5. Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora;Dellacassa;International Journal of Food Microbiology,2017
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