Differences in the Volatile Profile of Apple Cider Fermented with <i>Schizosaccharomyces pombe</i> and <i>Schizosaccharomyces japonicus</i>
In this study, two strains of <i>Schizosaccharomyces pombe</i> (NCAIM Y01474<sup>T</sup> and SBPS) and two strains of <i>Schizosaccharomyces japonicus</i> (DBVPG 6274<sup>T</sup>, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2024-02-01
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| Rangatū: | Fermentation |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2311-5637/10/3/128 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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