Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production

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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...

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Bibliographic Details
Main Authors:	Yinyin Lian, Yingmei Meng, Mei Wang, Jiajia Song, Huayi Suo, Yu Zhang
Format:	Article
Language:	English
Published:	Elsevier 2025-07-01
Series:	Food Chemistry: X
Subjects:	Mulberry wine Non-volatile flavor compounds Volatile flavor compounds Correlation analysis Transformation process
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525005759
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