Comparison of phenolic profiles of albino bilberry (Vaccinium myrtillus L.) wines fermented by non-Saccharomyces yeasts
Shuxun Liu, Zhao Yan, Yixian Li, Ying Lou, Xujie Feng, Baoru Yang
Topics & Concepts
Vaccinium myrtillusFlavonolsBilberryChemistryFood scienceTorulaspora delbrueckiiFermentationSaccharomycesBiochemistryPolyphenolYeastBotanyBiologySaccharomyces cerevisiaeAntioxidantFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research