Effect of <i>Issatchenkia terricola</i> WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing
Our previous study isolated a novel <i>Issatchenkia terricola</i> WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, <i>I</i><i>. terricol</i>a WJL-G4 was applied to decrease the content of citric acid in red raspberry juice...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-12-01
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| Series: | Journal of Fungi |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2309-608X/8/1/17 |