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Updated: Jan 15, 2026

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在不同的发酵条件下,木葡萄酒的质量和生物活性特性

Jiajun Li1, Huiming Zhang1, Tieyan Jin1

  • 1College of Agriculture, Yanbian University, Yanji 133000, China.

Foods (Basel, Switzerland)
|October 16, 2025
PubMed
概括

使用响应表面方法 (RSM) 优化木葡萄酒发酵可以提高感官质量,抗氧化能力和生物活性性质. 该研究确定了生产一种可能有益于健康的发酵饮料的最佳条件.

关键词:
活性物质是活性物质.它具有抗癌活性,具有抗癌活性.发酵过程的优化和优化.桑葡萄酒 葡萄酒 桑葡萄酒挥发性芳香化合物 挥发性芳香化合物

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