Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine-Reference-Cited by-同舟云学术

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

Published:2020-07-27 Issue:9 Volume:8 Page:4965-4975
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Cai Wenchao¹²^ORCID,Tang Fengxian¹,Shan Chunhui¹,Hou Qiangchuan²,Zhang Zhendong²,Dong Yun²,Guo Zhuang²

Affiliation:

1. School of Food Science Shihezi University Shihezi China

2. Northwest Hubei Research Institute of Traditional Fermented Food School of Chemical Engineering and Food Science Hubei University of Arts and Sciences Xiangyang China

Funder

Projects of Innovation and Development Pillar Program for Key Industries in Southern Xinjiang of Xinjiang Production and Construction Corps

Xinjiang Production and Construction Corps Innovation Team Building Project in Key Areas

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1793

Reference48 articles.

1. Sensory properties of fruit skins

2. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis)

3. Free radicals, oxidative stress, and antioxidants in human health and disease

4. Instrumental testing of tea by combining the responses of electronic nose and tongue

5. Application of electronic senses to characterize espresso coffees brewed with different thermal profiles

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