Exploring the Impact of Temperature and Fermentation Time on the Evolution of Bioactive Compounds, Antioxidant Activity, and Color Evolution in Blueberry Wines-Reference-Cited by-同舟云学术

Exploring the Impact of Temperature and Fermentation Time on the Evolution of Bioactive Compounds, Antioxidant Activity, and Color Evolution in Blueberry Wines

Published:2024-05-02 Issue:5 Volume:4 Page:1301-1309
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Varo M. Angeles¹^ORCID,Martín-Gómez Juan¹,Merida Julieta¹,Serratosa Maria P.¹^ORCID

Affiliation:

1. Departamento de Química Agrícola, Edafología y Microbiología. Facultad de Ciencias, Instituto Químico para la Energía y el Medioambiente (IQUEMA). Universidad de Córdoba Ed. Marie Curie, Campus de Rabanales, E-14014 Córdoba, Spain

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00271

Reference47 articles.

1. Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles

2. Structure and function of blueberry anthocyanins: A review of recent advances

3. Potential health benefits of fermented blueberry: A review of current scientific evidence

4. Identification and quantification of flavonol glycosides in cultivated blueberry cultivars

5. Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity

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