Fermentation process optimization and flavor components analysis of lemon mead
The lemon mead was prepared with lemon and locust honey as raw materials, the optimal fermentation process was determined through single factor and orthogonal experiments, and the physicochemical indexes, organic acids, and amino acid contents were analyzed by conventional detection methods and HPLC...
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| Main Author: | |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Editorial Department of China Brewing
2024-12-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-237.pdf |
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