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BioMed Research International
Volume 2017, Article ID 2934743, 10 pages
https://doi.org/10.1155/2017/2934743
Research Article

Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine

Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China

Correspondence should be addressed to Yage Xing; moc.361@1egaygnix

Received 18 October 2016; Accepted 7 December 2016; Published 30 January 2017

Academic Editor: Encarnación Ruiz

Copyright © 2017 Xingchen Li et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Xingchen Li, Yage Xing, Lin Cao, et al., “Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine,” BioMed Research International, vol. 2017, Article ID 2934743, 10 pages, 2017. https://doi.org/10.1155/2017/2934743.