Study on the Nutritional Characteristics and Antioxidant Activity of Dealcoholized Sequentially Fermented Apple Juice with Saccharomyces cerevisiae and Lactobacillus plantarum Fermentation

Publication date: Available online 11 June 2021Source: Food ChemistryAuthor(s): Hongcai Li, Jintao Huang, Yaqin Wang, Xingnan Wang, Yichen Ren, Tianli Yue, Zhouli Wang, Zhenpeng Gao
Source: Food Chemistry - Category: Food Science Source Type: research