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Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and

Evangelos Kokkinomagoulos1, Anastasios Nikolaou2, Yiannis Kourkoutas2

  • 1Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.

Antioxidants (Basel, Switzerland)
|July 2, 2021
PubMed

Keywords:
GC/MSSaccharomycesalcoholic fermentationanthocyaninantioxidant activityaromatic compoundsbioactive compoundsflavonoidsphenolicspomegranate

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