Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner - Concepedia

Concepedia

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Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner

24

Citations

34

References

2023

Year

Kailan Yuan, Guangkai Wu, Xusheng Li, Yingyu Zeng, Xinyuan Wen, Ruijing Liu, Xinwei Jiang, Lingmin Tian, Jianxia Sun, Weibin Bai

Food Research International

Alcoholic FermentationBiosynthesisEngineeringFood FermentationBiochemistryBiotransformationAnthocyanins DegradationGlycobiologyBiotechnologyPolysaccharideBiomolecular EngineeringColor Loss

References

	Year	Citations

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