A new fermented beverage from sugarcane (Saccharum officinarum L.) molasses: Analysis of physicochemical properties and antioxidant capacity, and comparison with other industrial alcohol products
Cristina Samaniego‐Sánchez, G. Marín-García, José Javier Quesada‐Granados
Topics & Concepts
WineSaccharum officinarumFood scienceCaneChemistrySugarFermentationAntioxidant capacityBy-productAntioxidantBotanyBiologyBiochemistryPhytochemicals and Antioxidant ActivitiesNatural Products and Biological ResearchFermentation and Sensory Analysis