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Analysis of the Flavor and Active Compounds in Lonicera japonica Wine Produced by a New Extraction and Fermentation Method

by Xiaolong Zhou, Orlando Borras-Hidalgo, Wenting Ruan, Xinli Liu and Guoxiang Lin

American Journal of Food Science and Technology. 2020, 8(5), 185-195. DOI: 10.12691/ajfst-8-5-3
Pub. Date: September 29, 2020Views: 7381 Downloads: 9149Like: 0

Lonicera japonica chlorogenic acid polyphenol antioxidant activity liquid fermentation

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