Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution-Reference-Cited by-同舟云学术

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

Published:2020-01-17 Issue:5 Volume:100 Page:2110-2120
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Devi Apramita¹²³^ORCID,Konerira Aiyappaa Anu‐Appaiah²³,Waterhouse Andrew L¹^ORCID

Affiliation:

1. Department of Viticulture and EnologyUniversity of California Davis CA USA

2. Department of Microbiology and Fermentation TechnologyCSIR‐Central Food Technological Research Institute Mysuru India

3. Academy of Scientific and Innovative Research (AcSIR), CSIR‐CFTRI Campus Mysuru India

Funder

University of California, Davis

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10234

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5. Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

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