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Preparation and physicochemical characterization of persimmon fermented beverage obtained by spontaneous and inoculated fermentation

机译：通过自发性和接种发酵获得的柿子发酵饮料的制备和物理化学特征

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Suelen da Silva Gaspar; Aline Manke Nachtigall; Disney Ribeiro Dias; Brígida Monteiro Vilas Boas;
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1. Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation [J] . Yao Lu, Yaqiong Liu, Jiawei Lv, Food Science & Nutrition . 2020,第6期

机译：在自发和接种发酵过程中，物理化学成分，多酚谱和柿出葡萄酒的风味的变化
2. Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages [J] . Juliana Alvarenga Alves, Luiz Carlos de Oliveira Lima, Disney Ribeiro Dias, International journal of food science & technology . 2010,第11期

机译：自发和接种后发酵对荔枝发酵饮料挥发性成分的影响
3. Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine [J] . Lu Yao, Guan Xiaolei, Li Rongbin, Process Biochemistry . 2021,第Jana期

机译：柿子葡萄酒接种和自发发酵过程中微生物群和挥发性谱的比较研究
4. Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration [C] . Riekstina-Dolge R., Kruma Z., Karklina D., International congress on engineering and food . 2011

机译：发酵苹果汁中香气化合物的组成：苹果品种，发酵温度和接种酵母浓度的影响
5. Characterization of immuno active peptides present in cell free preparations obtained from milk fermented by Lactobacillus helveticus. [D] . Garay, Angela Maria Tellez. 2009

机译：从无乳杆菌发酵牛奶获得的无细胞制剂中存在的免疫活性肽的表征。
6. Changes in the physicochemical components polyphenol profile and flavor of persimmon wine during spontaneous and inoculated fermentation [O] . Yao Lu, Yaqiong Liu, Jiawei Lv, 2020

机译：自发和接种发酵过程中柿子酒理化成分多酚谱和风味的变化
7. Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation [O] . Yao Lu, Yaqiong Liu, Jiawei Lv, 2020

机译：在自发和接种发酵过程中，物理化学成分，多酚谱和柿出葡萄酒的风味的变化

Preparation and physicochemical characterization of persimmon fermented beverage obtained by spontaneous and inoculated fermentation

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