Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts
Author:
Affiliation:
1. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
Funder
Ella ja Georg Ehrnroothin S??ti?
Suomen Kulttuurirahasto
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03354
Reference51 articles.
1. Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries
2. Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits
3. Chemical-Sensory Characteristics and Consumer Responses of Blackcurrant Juices Produced by Different Industrial Processes
4. Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence
5. Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review
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