The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-

• Tác giả: Yingxi Chen, Yiwei Dai, Chaofan Ji, Saihong Jia, Xinping Lin, Ruipeng Wang, Bo Yang
• Ngôn ngữ: eng
• Ký hiệu phân loại: 133.594 Types or schools of astrology originating in or associated with a
• Thông tin xuất bản: Switzerland : Foods (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 706325

Tóm tắt

The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to develop novel strawberry wine products. In this research, we assessed and analyzed the influences of fermentation with