English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Blueberry, a nutritious fruit with unique flavor, is widely used for fruit wine brewing in China. However, technical problems and the lack of diversity in nutrition and taste are factors preventing further development and utilization of blueberry for greater added value. In this paper, recent studies on blueberry compound wine and fermentation technology of blueberry beer were analyzed and summarized along with proposals on the development and utilization of blueberry fruit residue in the food manufacturing industry, serving as a reference for the development and utilization of blueberry wine and the industrial processing of blueberry beer residue.

Research Progress on Development and Utilization of Blueberry Wine and its Pomace