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Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine |
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| Authors: | Yilin You Na Li Xue Han Jielong Guo Guojie Liu Weidong Huang Jicheng Zhan |
| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Haidian District, 100083 Beijing, China;2. Coll. of Food Science and Nutritional Engineering, China Agricultural Univ., Haidian District, Beijing 100083, China;3. Coll. of Horticulture, China Agricultural Univ., Haidian District, Beijing 100193, China |
| Abstract: | |
| Keywords: | anthocyanin color protection mulberry wine tannin extract yeast extract |