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Highlighted compounds are flavor-active · click to view molecular profile
Epazote
20 shared
Based on shared molecular compounds · click to explore
What science says
compound effect
“The total content of polyphenol compounds in wines was increased by 22.4% after supplementation with pulp and by 56.7% after supplementation with both pulp and seed.”
polyphenol compounds→increased by 22.4%→Korean black raspberry wine
“The total content of polyphenol compounds in wines was increased by 22.4% after supplementation with pulp and by 56.7% after supplementation with both pulp and seed.”
polyphenol compounds→increased by 56.7%→Korean black raspberry wine
