2022peer-reviewed39 citations
Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae
Shiqi Li, Xiaowen Chen, Zhiyi Gao, Zhe Zhang, Pengfei Bi, Jing Guo
Food Bioscience
Concepts
KiwiWineSaccharomyces cerevisiaeYeastFood scienceChemistryEthanolAntioxidant