Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process

Published 2017 View Full Article

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Title
Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process
Authors
Keywords
Punica granatum, L., Winemaking, Antioxidant properties, Volatile compound, Anthocyanin
Journal
FOOD CHEMISTRY
Volume 232, Issue -, Pages 777-787
Publisher
Elsevier BV
Online
2017-04-06
DOI
10.1016/j.foodchem.2017.04.030

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