Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine
Jingjing Wang, Wang-Wei Zhang, Zi-Jing Guan, Kiran Thakur, Fei Hu, Jian‐Guo Zhang, Zhao‐Jun Wei
Topics & Concepts
Food scienceWineDebaryomyces hanseniiFermentationLyciumChemistryBrixYeastSugarBiochemistryMedicineAlternative medicinePathologyPolysaccharides and Plant Cell WallsFungal Biology and ApplicationsFermentation and Sensory Analysis