Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice - Concepedia

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Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

257

Citations

22

References

2020

Year

Caiyun Wu, Tianlin Li, Qi Jing, Tian Jiang, Huaide Xu, Hongjie Lei

Food ChemistryFood FermentationBiochemistryPhenolic ProfilesFlavor VolatilesApple JuicePolyphenolicsHealth Sciences

References

	Year	Citations

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