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Enhancement of "Laohan" melon wine quality via co-fermentation with <i>Saccharomyces cerevisiae</i> and lactic acid bacteria.

Food Chem X · 2026 · PMC13265692 · PMID 42306501

Europe PMCDOI
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a decreasing trendno p-value reported
After LAB co-fermentation, levels of isorhamnetin, kaempferol, neochlorogenic acid, and chlorogenic acid increased, whereas ferulic acid, resveratrol, catechin, and rutin showed a decreasing trend.

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