Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production
Mulberries, despite its rich nutritional and health-promoting properties, are commonly associated with high post-harvest waste. Fermenting them into mulberry wine can increase their added value. This study investigated changes in mulberry physicochemical properties, antioxidant capacity, volatile, a...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005759 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|