Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders.
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DOI: 10.1016/j.foodchem.2017.04.067
Abstract: Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts including… read more here.
Keywords: fermentation; yeast; apple cultivar; apple ... See more keywords