Physicochemical properties, antioxidant activities and microbial communities of Ethiopian honey wine, Tej-Reference-Cited by-同舟云学术

Physicochemical properties, antioxidant activities and microbial communities of Ethiopian honey wine, Tej

Published:2022-02 Issue: Volume:152 Page:110765
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Fentie Eskindir Getachew,Jeong Minsoo,Emire Shimelis Admassu,Demsash Hundessa Dessalegn,Kim Min A.,Jeon Hwang-Ju,Lee Sung-Eun,Tagele Setu Bazie,Park Yeong-Jun,Shin Jae-Ho

Funder

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

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3. The use of mixed populations of Saccharomyces cerevisiae and S. kudriavzevii to reduce ethanol content in wine: Limited aeration, inoculum proportions, and sequential inoculation;Alonso-del-Real;Frontiers in Microbiology,2017

4. A highlight for non-Escherichia coli and non-Salmonella sp Enterobacteriaceae in dairy foods contamination;Amorim;Frontiers in Microbiology,2017

5. Chemical and nutritional properties of ‘tej’, an indigenous Ethiopian honey wine: Variations within and between production units;Bahiru;Journal of Food Technology in Africa,2001

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