Luonnonvarakeskuksen julkaisut - Jukuri

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Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii

Yang, Wei; Liu, Shuxun; Marsol-Vall, Alexis; Tähti, Roni; Laaksonen, Oskar; Karhu, Saila; Yang, Baoru; Ma, Xueying
Lwt: food science and technology (Elsevier, 2021)
Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii

He, Wenjia; Tian, Ye; Liu, Shuxun; Vaateri, Laura; Ma, Xueying; Haikonen, Tuuli; Yang, Baoru; Laaksonen, Oskar
Food Chemistry (Elsevier BV, 2023)
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars

He, Wenjia; Liu, Shuxun; Heponiemi, Paulina; Heinonen, Maarit; Marsol-Vall, Alexis; Ma, Xueying; Yang, Baoru; Laaksonen, Oskar
Food chemistry (Applied Science Publishers., 2021)