Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry (Rubus sp.) during fermentation with EC 1118 yeast

Sánchez-Velázquez, OA, Cuevas-Rodríguez, E-O, Reyes-Moreno, C et al. (4 more authors) (2021) Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry (Rubus sp.) during fermentation with EC 1118 yeast. Journal of Food Science and Technology, 58 (12). pp. 4651-4665. ISSN 0022-1155

Abstract

Metadata

Authors/Creators:
  • Sánchez-Velázquez, OA
  • Cuevas-Rodríguez, E-O
  • Reyes-Moreno, C
  • Ríos-Iribe, ÉY
  • Hernández-Álvarez, AJ
  • León-López, L
  • Milán-Carrillo, J
Keywords: Anthocyanins; Antioxidant capacity; Physicochemical parameters; Polyphenols; Wild blackberry; Yeast fermentation
Dates:
  • Accepted: 21 December 2020
  • Published (online): 2 January 2021
  • Published: December 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 03 Mar 2021 14:51
Last Modified: 17 Jan 2023 16:02
Status: Published
Publisher: Springer
Identification Number: https://doi.org/10.1007/s13197-020-04953-x
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