Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner
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Published:2024-01
Issue:
Volume:175
Page:113732
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Yuan Kailan,
Wu Guangkai,
Li Xusheng,
Zeng Yingyu,
Wen Xinyuan,
Liu Ruijing,
Jiang Xinwei,
Tian Lingmin,
Sun Jianxia,
Bai WeibinORCID