Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity - Concepedia

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Fermentation of mead using Saccharomyces cerevisiae and Lactobacillus paracasei: Strain growth, aroma components and antioxidant capacity

26

Citations

39

References

2023

Year

Yuan Fu, Xinhua Shi, Furui Li, Yan Xiaohui, Bozheng Li, Yuan Luo, Guochuan Jiang, Xuejun Liu, Liyan Wang

Food Bioscience

Food FermentationIn Vitro FermentationSaccharomyces CerevisiaeStrain GrowthBiotechnologyMicrobial PhysiologyFood BioprocessingMicrobiologyAntioxidant CapacityHealth Sciences

References

	Year	Citations

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