Changes in ginseng wine flavor characteristics during fermentation with Saccharomyces cerevisiae

Food Chemistry 2026

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Authors: Shen Yao, Yang Li, Xianwei Zeng, Yuan Cui, Zhaolian Li, Meichen Liu, Daqing Zhao, Shiting Yu, Siming Wang

DOI: 10.1016/j.foodchem.2026.149148

Cited by: 1

References: 70

Fields of Study & Subjects

Ginseng Biological Effects and Applications Fermentation and Sensory Analysis Food Quality and Safety Studies

References 70