Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking
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DOI: 10.1007/s13197-021-05013-8
Abstract: The objective was to study the optimization of fermentation conditions for fermented green jujube wine and quality analysis. This study investigated the fermentation process conditions, the changes in physicochemical indexes, antioxidant capacity and volatile compounds… read more here.
Keywords: optimization fermentation; jujube wine; green jujube;
The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar
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DOI: 10.3390/foods11111647
Abstract: Healthy fruit vinegar has been extensively favored in China in recent years. As a new type of fruit vinegar developed by our laboratory, green jujube vinegar has the characteristics of good taste and rich nutrition.… read more here.
Keywords: green jujube; acid; activity; jujube vinegar ... See more keywords