Characteristics of Inoculated Multi-Stage Apple Fermentation Over Spontaneous Fermentation for the Production of Traditional Functional Beverage Jiaosu: Antioxidant, Antibacterial Activities and Metabolic Changes

Han, SS; Zhang, HY; Yin, H; Zhang, Q

Zhang, Q (corresponding author), Shaanxi Acad Sci, Bioagr Inst Shaanxi, Xianning Rd 125, Xian, Peoples R China.

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE, 2021; 9 (2): 606

Abstract

The characteristics of fermented apple juice 'Jiaosu' as a traditional folk beverage were determined. Sequential alcoholic, acetic and malolactic ferm......

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