Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae

Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (<i...

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Detaylı Bibliyografya
Asıl Yazarlar:	Yuzheng Wu, Zhigao Li, Sibo Zou, Liang Dong, Xinping Lin, Yingxi Chen, Sufang Zhang, Chaofan Ji, Huipeng Liang
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	MDPI AG 2023-09-01
Seri Bilgileri:	Foods
Konular:	cider co-inoculated fermentation <i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> yeasts GC-IMS OVA
Online Erişim:	https://www.mdpi.com/2304-8158/12/19/3565
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

Chemical Composition and Flavor Characteristics of Cider Fermented with <i>Saccharomyces cerevisiae</i> and Non-<i>Saccharomyces cerevisiae</i>

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