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