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1 Ergebnisse
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Enhancement of pyranoanthocyanin formation in blueberry win..:
Zhou, Jianli
;
Tang, Chuqi
;
Zou, Shuliang
...
Food Chemistry. 438 (2024) - p. 137956 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.137956
RT Journal T1
Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.137956&Exemplar=1&LAN=DE A1 Zhou, Jianli A1 Tang, Chuqi A1 Zou, Shuliang A1 Lei, Liangbo A1 Wu, Yuangen A1 Yang, Wenhua A1 Harindintwali, Jean Damascene A1 Zhang, Jiang A1 Zeng, Wenwen A1 Deng, Dan A1 Zhao, Manman A1 Yu, Xiaobin A1 Liu, Xiaobo A1 Qiu, Shuyi A1 Arneborg, Nils PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 438 SP 137956 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.137956 DO https://doi.org/10.1016/j.foodchem.2023.137956 SF ELIB - SuUB Bremen
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