Changes of antioxidative activity and flavour compounds of mulberry wine during fermentation and aging.
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 93 === The wine fermented with locally cultivated fresh fruits of mulberry (Morus alba L.) was studied. Mixed cultures of Saccharomyces cerevisiae BCRC 22013, BCRC 22049, BCRC 22580 and BCRC 22581 were used for the alcohol fermentation. The effects of fermentation cond...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/75868392170266266005 |