Formation of vinylphenolic pyranoanthocyanins by selected indigenous yeasts displaying high hydroxycinnamate decarboxylase activity during mulberry wine fermentation and aging-Reference-Cited by-同舟云学术

Formation of vinylphenolic pyranoanthocyanins by selected indigenous yeasts displaying high hydroxycinnamate decarboxylase activity during mulberry wine fermentation and aging

Published:2023-08 Issue: Volume:113 Page:104272
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gao Yunxiao,Wang Xinyuan,Ai Jingya,Huang Weidong,Zhan Jicheng,You Yilin^ORCID

Funder

National Natural Science Foundation of China

National Outstanding Youth Foundation of China

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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1. Lactobacillus fermentation accelerated biotransformation of cranberry anthocyanins towards phenol-pyranoanthocyanins and their stability and antioxidant property;Food Chemistry;2024-12

2. Impact of Long-Term Bottle Aging on Color Transition, Polymers, and Aromatic Compounds in Mulberry Wine;Fermentation;2024-05-22

3. Surface-displayed phenolic acid decarboxylase for increased vinylphenolic pyranoanthocyanins in blueberry wine;Current Research in Food Science;2024