Results 121 to 128 of about 993 (128)

Comparison Study on the Quality of Fruit Wine Produced from Various Persimmon Varieties

Hans Journal of Food and Nutrition Science
openaire   +1 more source

Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation

Food Science and Biotechnology, 2017
Bo Zou, Jijun Wu, Gengsheng Xiao
exaly  

Evaluation of Fining Agents on Clarity, Antioxidant Activity, and Volatile Profile of Persimmon ( Diospyros kaki L.) Wine

Journal of the American Society of Brewing Chemists
Ju-Eun Lee, Bo-Ra Lim, Ji-Ho Choi, Chan-Woo Kim   +3 more
openaire   +1 more source

Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki)

Food Microbiology, 2012
Albert Mas, Maria Jesus Torija
exaly  

Persimmon leaf bio-waste for adsorptive removal of heavy metals from aqueous solution

Journal of Environmental Management, 2018
Hee-Jeong Choi
exaly  

Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28

Korean Journal of Microbiology, 2016
Weon Taek Seo, Min Ju Ahn, Kye Man Cho
exaly  

Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kakiL.f.) fruit wines using different commercial yeast strains ofSaccharomyces cerevisiae

Natural Product Research, 2014
exaly  

Nisin as a safe and effective alternative to sulfur dioxide in enhancing dateplum persimmon (Diospyros lotus L.) wine quality

LWT - Food Science and Technology
exaly