Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain Saccharomyces cerevisiae M7
Research background. Dragon fruit (Hylocereus spp.) has been known to be a rich source of bioactive compounds, such as anthocyanins, betacyanin, betaxanthin and other phenolic substances, and it has a nutritional profile suitable to produce wine with functional properties. The aim of this study is t...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2025-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/477114 |
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