Comparative evaluation of the quality of red globe grape juice fermented by <i>Lactobacillus acidophilus</i> and <i>Lactobacillus plantarum</i>-Reference-Cited by-同舟云学术

Comparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Published:2022-02 Issue:4 Volume:57 Page:2235-2248
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sheng Jie¹²^ORCID,Shan Chunhui¹²,Liu Yuanye¹²,Zhang Panling¹²,Li Jingjing¹²,Cai Wenchao¹²,Tang Fengxian¹²

Affiliation:

1. Food college Shihezi University Shihezi Xinjiang Uygur Autonomous Region 832000 China

2. Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Shihezi Xinjiang Autonomous Region 832000 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15568

Reference58 articles.

1. The Influence of Abrasive Pretreatment on Hot Air Drying of Grape

2. Too Much of a Good Thing? Causes and Consequences of Increases in Sugar Content of California Wine Grapes

3. Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

4. Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms

5. Color, phenolic composition, and antioxidant properties of hardaliye(fermented grape beverage) under different storage conditions

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