Chemical Composition, Sensory Profile and Antioxidant Capacity of Low-Alcohol Strawberry Beverages Fermented with Saccharomyces Cerevisiae and Torulaspora Delbrueckii
Lebensmittel-Wissenschaft + Technologie/Food science & technology(2021)
关键词
Alcoholic fermentation,Cultivar,Fragaria x ananassa,Phenolic compounds,Yeast
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