Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts
Nana Yang, Caiyun Wu, Huirong Yang, Zhaoyan Guo, Haoyu Jian, Tian Jiang, Hongjie Lei
Topics & Concepts
ChemistryFood scienceABTSDPPHAntioxidantRutinFermentationProtocatechuic acidAromaFlavorBiochemistryZiziphus Jujuba Studies and ApplicationsFermentation and Sensory AnalysisFood Quality and Safety Studies