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Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

Karolina Tkacz, Joanna Chmielewska, Igor Piotr Turkiewicz, Paulina Nowicka, Aneta Wojdyło

2020Food Chemistry117 citationsDOI

Topics & Concepts

Oenococcus oeniMalolactic fermentationFood scienceLactobacillus plantarumChemistryFermentationHippophae rhamnoidesFlavonolsAntioxidantLactic acidBiochemistryBiologyBacteriaPolyphenolGeneticsPhytochemical and Pharmacological StudiesFood Industry and Aquatic BiologyMedicinal Plants and Bioactive Compounds
Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation | Litcius