Effect of replacing sulfur dioxide with hydroxytyrosol and chitooligosaccharide on quality of low-alcohol cider

YU Baihan, LIU Jialu, XU Binyan, YANG Xueshan, ZHU Xia

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 186-197.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (1) : 186-197. DOI: 10.13995/j.cnki.11-1802/ts.042561

Effect of replacing sulfur dioxide with hydroxytyrosol and chitooligosaccharide on quality of low-alcohol cider

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(1): 186-197 https://doi.org/10.13995/j.cnki.11-1802/ts.042561

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