Fermentation kinetics, physicochemical properties, and antioxidant activity of Fuji apple cider fermented with different yeast strains

作者：Xinyan Peng, Yunying Li, Nan Li, Qian Liu, Lin Zhou, Ke Zhao · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116889 · 被引用次数：8 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities