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June 1, 2021AntioxidantsOpen Access

Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

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Authors

EKEvangelos KokkinomagoulosANAnastasios NikolaouYKYiannis Kourkoutas

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Cite This Study

Kokkinomagoulos et al. (2021) studied this question.

synapsesocial.com/papers/6a93aee5f3532cd145ebcaa3https://doi.org/10.3390/antiox10060889
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity2019 · 72 citations
  2. 2Volatile organic compounds in the aril juices and seeds from selected five pomegranate (Punica granatum L.) cultivars2016 · 20 citations
  3. 3ORGANIC ACID METABOLISM OF YEASTS DURING FERMENTATION OF ALCOHOLIC BEVERAGES-A REVIEW1976 · 153 citations