Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine
Truong Huynh Ngoc, Pham Văn Thinh, Dang Thuy Mui, Le thi Tham Uyen, Nguyễn Thị Thanh Ngân, Ngo Tran, Pham Khang, Le Huy, Trương Ngọc Minh, Nguyen Trung
Journal
- ISSN / E-ISSN
- — / —
- DOI
- 10.3390/beverages10030061 ↗
- Volume · Issue · Pages
- 10 · 3 · 61-61
- Publisher
- MDPI AG
- Article URL
- https://doi.org/10.3390/beverages10030061 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
11 Jul 2024
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 11 Jul 2024 | OpenAlex |
Keywords (as given): Hylocereus polyrhizus; stem juice; fermentation optimization; Saccharomyces cerevisiae; yeast strain selection; yeast concentration; ethanol yield; microbial contamination; polyphenols; antioxidant activity; vitamin C; sugar content; underutilized fruits
HEC Status at Publication Not the journal's current status
HEC Status at PublicationConclusive
HEC status at publication
Recognized
W
Based on the recorded HEC dataset applicable to the article's publication date. Listed as W in the HEC list for 2023–24.
- Journal
- Beverages
- Publication date used
- 11 Jul 2024 (OpenAlex publication date)
- Applicable HEC period
- 2023–24 (version 1) · 01 Jul 2023 – 30 Sep 2024
- Category
- W
- Recognition status
- Recognized (OK_RECORD_FOUND)
- Source
- HJRS 2023-24 page 2536, row 17939
- Verification status
- Verified against source · last verified 23 Sep 2026
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.