2021peer-reviewed155 citations
Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation
Hongcai Li, Jintao Huang, Yaqin Wang, Xingnan Wang, Yichen Ren, Tianli Yue +2 more
Food Chemistry
Concepts
FermentationLactobacillus plantarumFood scienceAntioxidantChemistryEthanol fermentationSaccharomyces cerevisiae