Evolution of polyphenols and organic acids during the fermentation of apple cider

Journal of the Science of Food and Agriculture

Volumn 94, Issue 14, 2014, Pages 2951-2957

  Ye, Mengqi ^a   Yue, Tianli ^a   Yuan, Yahong ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Apple wine; Changing profile; Fermentation; Organic acids; Polyphenols

Indexed keywords

MALUS X DOMESTICA;

CARBOXYLIC ACID; POLYPHENOL;

ANALYSIS; BEVERAGE; CHEMISTRY; FERMENTATION; FOOD CONTROL; MALUS; METABOLISM; PH; SACCHAROMYCES CEREVISIAE;

BEVERAGES; CARBOXYLIC ACIDS; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; MALUS; POLYPHENOLS; SACCHAROMYCES CEREVISIAE;

EID: 84917734184     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6639     Document Type: Article

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