Alternate Title: Effects of Fermentation Processes on the Functional and Aroma Components of Lonicera edulis Wine. (English)

المؤلفون: 张秀玲, 润, 汲, 李凤凤, 晨, 李, 张文涛

المصدر: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 10, p189-198, 10p

مصطلحات موضوعية: FRUIT wines, WINE making, OXIDANT status, FERMENTATION, RAW materials, ETHANOL, ALCOHOL, SUPEROXIDES