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Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii

Year of publication

2023

Authors

He, Wenjia; Tian, Ye; Liu, Shuxun; Vaateri, Laura; Ma, Xueying; Haikonen, Tuuli; Yang, Baoru; Laaksonen, Oskar

Organizations and authors

University of Turku

Yang Baoru

Laaksonen Oskar

Liu Shuxun

He Wenjia

Ma Xueying

Tian Ye

Natural Resources Institute Finland

Haikonen Tuuli Orcid -palvelun logo

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal

Food chemistry

Publisher

Elsevier

Volume

422

Article number

136184

ISSN

0308-8146

​Publication forum

56253

​Publication forum level

2

Open access

Open access in the publisher’s service

Yes

Open access of publication channel

Partially open publication channel

Self-archived

Yes

Other information

Fields of science

Biochemistry, cell and molecular biology; Agronomy

Keywords

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Publication country

Netherlands

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

No

DOI

10.1016/j.foodchem.2023.136184

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes