Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produced from Burans petals-Reference-Cited by-同舟云学术

Influence of fermentation conditions on the polyphenols, total flavonoids, and antioxidant properties of wine produced from Burans petals

Published:2021-10-07 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Yadav Dhiraj Kumar¹^ORCID,Chand Khan¹,Shahi Navin Chandra¹,Verma Ashok Kumar²

Affiliation:

1. Department of Post‐Harvest Process and Food Engineering College of Technology G. B. Pant University of Agriculture and Technology Pantnagar India

2. Department of Biochemistry College of Basic Sciences and Humanities G. B. Pant University of Agriculture and Technology Pantnagar India

Funder

Indian Council of Agricultural Research

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16009

Reference44 articles.

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3. Composition, population structure and regeneration of Rhododendron arboreum Sm. temperate broad‐leaved evergreen forest in Garhwal Himalaya, Uttarakhand, India;Chauhan D. S.;Journal of Earth Science and Climatic Change,2017

4. Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids

5. Free radical scavenging effect of anthocyanins in red wines

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