Part II-Volatile Profiles of Kiwi Kefir-like Beverages Influenced by the Amount of Inoculum, Shaking Rate, and Successive Kefir Grain Passages. [PDF]
Bazán DL +3 more
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Application of fermented rose-mulberry fruit composite to enhance the antioxidant capacity, flavor, and sensory characteristics of mulberry wine. [PDF]
Wang X +8 more
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Microbiological and Chemical Profiles of Kiwi Kefir-like Beverages Produced Using Different Agitation Speeds and Kefir Grain Weights. [PDF]
Bazán DL, Del-Río PG, Pérez-Guerra N.
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Nature's Bioactives in Cardiorenal Syndrome: Polyphenols at the Crossroads-Preclinical Insights into Redox, Inflammation, and Mitochondrial Protection. [PDF]
Carollo C +9 more
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Phytotherapy with Fruit Seed Extracts as a Promising Approach for the Treatment of Inflammation. [PDF]
Hirsa M, Fichna J, Tarasiuk-Zawadzka A.
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Characterization of flavor metabolites of cocultured fermented high acidity fruit wines, and the correlation between organic acids and esters. [PDF]
Liu J +11 more
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Response surface optimization and flavor determination of fermentation processes of orange peel tea wine. [PDF]
Liu Y +7 more
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