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Updated: Jul 27, 2026

Colletotrichum fioriniae Development in Water and Chloroform-based Blueberry and Cranberry Floral Extracts
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使用丰富的Saccharomyces cerevisiae生产树葡萄酒:从感官分析,植物化学和抗氧化作用的含义

Wang Congcong1, Annadurai Vinothkanna1, Ma Yongkun1

  • 1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People's Republic of China.

Journal of food science and technology
|January 10, 2024
PubMed
概括

富含的酵母提高了树葡萄酒的质量,植物化学物质和抗氧化能力. 补充L-selenomethionine (L-SeMC) 证明是最有效的,将与有益的化合物相关联,并改善感官特征.

关键词:
具有抗氧化活性的抗氧化剂.芳香化合物 芳香化合物发酵的木葡萄酒发酵的木葡萄酒摩尔果是一种果实.有丰富的酵母酵母

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