Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment-Reference-Cited by-同舟云学术

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Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment

Published:2024-12 Issue: Volume:124 Page:104611
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Fikri Sherazade,Perreault Véronique,Lessard Marie-Hélène,Goulet Charles,Doyen Alain,Labrie Steve^ORCID

Publisher

Elsevier BV

Reference61 articles.

1. Oral health benefits of cranberry: a review;Alexander;J. Dent. Med.,2018

2. Biodegradation of catechin;Arunachalam;Proc. Natl. Acad. Sci. India Sect. A (Phys. Sci.),2003

3. Production of a phenolic antioxidant enriched cranberry juice by electrodialysis with filtration membrane;Bazinet;J. Agric. Food Chem.,2009

4. The influence of non-Saccharomyces species on wine fermentation quality parameters;Benito;Fermentation,2019

5. Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers;Bi;Food Chem.,2020

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