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

Publication date: September 2021Source: LWT, Volume 149Author(s): Wei Yang, Shuxun Liu, Alexis Marsol-Vall, Roni Tähti, Oskar Laaksonen, Saila Karhu, Baoru Yang, Xueying Ma
Source: LWT Food Science and Technology - Category: Food Science Source Type: research