Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines
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DOI: 10.1111/jfbc.12409
Abstract: In this study, the effects of yeast strains on anthocyanin, color, and antioxidant activity of mulberry wines were investigated. Principal component analysis (PCA) were used to evaluate differences among the five mulberry wines. Results showed… read more here.
Keywords: antioxidant activity; color antioxidant; mulberry wines; anthocyanin color ... See more keywords