Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts

MªÁNGELES VARO SANTOSJUAN MARTÍN GÓMEZMARÍA TERESA GARCÍA MARTÍNEZJULIETA MÉRIDA GARCÍAMARÍA PÉREZ SERRATOSA2026-01-292026-01-29202110.1016/j.lwt.2021.1116612-s2.0-85105466852https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32551Food SciencePhenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeastsresearch article