Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential
酿酒酵母发酵果酒的物理化学和挥发性化合物分析:以抗炎潜力为重点的 FTIR 和显微镜研究
期刊:International Journal of Molecular Sciences
影响因子:0.7
doi:10.3390/ijms25115627
Paweł Paśko, Agnieszka Galanty, Tomasz Dymerski, Young-Mo Kim, Yong-Seo Park, Patricia Cabrales-Arellano, Victor Velazquez Martinez, Efren Delgado, Mikołaj Gralak, Joseph Deutsch, Dinorah Barasch, Alina Nemirovski, Shela Gorinstein