Changes in Physicochemical Properties and Antioxidant Activities of Persimmon Wine During Fermentation
In this study, persimmons, which are rich in various nutrients and bioactive compounds, were used as the raw material for wine production. Persimmon wine was produced by inoculating with <i>Saccharomyces cerevisiae</i> and fermenting the mixture at 30 °C for seven days. During this proce...
| 發表在: | Foods |
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| Main Authors: | , , , , , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
MDPI AG
2025-08-01
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| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2304-8158/14/16/2763 |