Effects of fermentation and storage conditions on the stability of anthocyanin in blueberry wine and its antioxidant activity

doi:10.11882/j.issn.0254-5071.2020.02.027

LI An, LIU Xiaoyu, ZHANG Weiguang

China Brewing ›› 2020, Vol. 39 ›› Issue (2) : 146-151.

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China Brewing ›› 2020, Vol. 39 ›› Issue (2) : 146-151. DOI: 10.11882/j.issn.0254-5071.2020.02.027

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Effects of fermentation and storage conditions on the stability of anthocyanin in blueberry wine and its antioxidant activity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(2): 146-151 https://doi.org/10.11882/j.issn.0254-5071.2020.02.027

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Received	Revised	Published
2020-03-19	2020-03-19	2020-02-25
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2020-03-19

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