Optimization of fermentation process for whole passion fruit wine and comparative analysis of antioxidant activity in vitro

doi:10.11882/j.issn.0254-5071.2020.04.019

CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, XU Xian, AN Zhaoxiang

China Brewing ›› 2020, Vol. 39 ›› Issue (4) : 91-97.

PDF(2104 KB)

China Brewing ›› 2020, Vol. 39 ›› Issue (4) : 91-97. DOI: 10.11882/j.issn.0254-5071.2020.04.019

Research Report

Optimization of fermentation process for whole passion fruit wine and comparative analysis of antioxidant activity in vitro

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 39(4): 91-97 https://doi.org/10.11882/j.issn.0254-5071.2020.04.019

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

Funding

RIGHTS & PERMISSIONS

PDF(2104 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export