Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: Physicochemical characteristics and phytochemical profiles
Salvatore Multari, Raffaele Guzzon, Marco Caruso, Concetta Licciardello, Stefan Martens
Topics & Concepts
ChemistryCitrus × sinensisFood scienceTorulaspora delbrueckiiPhytochemicalCitrus paradisiFermentationEthanol fermentationOrange (colour)NaringeninHesperidinCarotenoidNutraceuticalRutaceaeBotanyYeastFlavonoidBiochemistryBiologySaccharomycesSaccharomyces cerevisiaePathologyAntioxidantMedicineAlternative medicineFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research