Strawberry
Author:
Publisher
Elsevier
Reference70 articles.
1. Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate;Álvarez-Cáliz;Acetic Acid Bacteria,2012
2. Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar;Álvarez-Cáliz;Food Bioprod. Process.,2014
3. Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry;Álvarez-Fernández;Innov. Food Sci. Emerg. Technol.,2014
4. Effects of the strawberry (Fragaria ananassa) puree elaboration process on non-anthocyanin phenolic composition and antioxidant activity;Álvarez-Fernández;Food Chem.,2014
5. Composition of nonanthocyanin polyphenols in alcoholic-fermented strawberry products using LC-MS (QTRAP), high-resolution MS (UHPLC-orbitrap-MS), LC-DAD, and antioxidant activity;Álvarez-Fernández;J. Agric. Food Chem.,2015
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