A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider
Yingying Han, Jinhua Du
Topics & Concepts
FermentationMalolactic fermentationMalic acidFood scienceLactic acidCitric acidAcetaldehydeYeastBacteriaLeuconostocChemistryAcetic acid bacteriaAcetic acidOenococcus oeniSuccinic acidFumaric acidBiologyBiochemistryLactobacillusEthanolGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities