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

Tietueen suppeat tiedot
dc.contributor.authorYang, Wei
dc.contributor.authorLiu, Shuxun
dc.contributor.authorMarsol-Vall, Alexis
dc.contributor.authorTähti, Roni
dc.contributor.authorLaaksonen, Oskar
dc.contributor.authorKarhu, Saila
dc.contributor.authorYang, Baoru
dc.contributor.authorMa, Xueying
dc.contributor.departmentid4100210510
dc.contributor.orcidhttps://orcid.org/0000-0003-4974-6033
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2021-12-07T09:23:32Z
dc.date.accessioned2025-05-28T10:50:52Z
dc.date.available2021-12-07T09:23:32Z
dc.date.issued2021
dc.description.vuosik2021
dc.format.bitstreamfalse
dc.format.pagerange10 p.
dc.identifier.olddbid493637
dc.identifier.oldhandle10024/551090
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/21136
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline1182
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherElsevier
dc.relation.articlenumber111910
dc.relation.doi10.1016/j.lwt.2021.111910
dc.relation.ispartofseriesLwt: food science and technology
dc.relation.issn0023-6438
dc.relation.issn1096-1127
dc.relation.volume149
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/551090
dc.subject.ysoAlcoholic fermentation
dc.subject.ysoCultivar
dc.subject.ysoFragaria × ananassa
dc.subject.ysoPhenolic compounds
dc.subject.ysoYeast
dc.teh41007-00024400
dc.titleChemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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