Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii
Wei Yang, Shuxun Liu, Alexis Marsol‐Vall, Roni Tähti, Oskar Laaksonen, Saila Karhu, Baoru Yang, Xueying Ma
Topics & Concepts
Torulaspora delbrueckiiFood scienceChemistryAromaFermentationFlavorAnthocyaninYeastSugarSaccharomyces cerevisiaeSaccharomycesBiochemistryFood Quality and Safety StudiesFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities