Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit

Sui, Xiuyu; Zhu, Zhiqi; Cheng, Fansheng; Sun, Yingkun; Jiang, Xinqiang

doi:10.1016/j.lwt.2024.116177

LWT

2024

DOI: 10.1016/j.lwt.2024.116177

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Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit

Xiuyu Sui,

Zhiqi Zhu,

Fansheng Cheng

et al.

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Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit

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References 42 publications

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