Dynamic Changes of Physicochemical Properties of Pineapple Juice During Fermentation with Allochthonous and Autochthonous Yeasts under Different Conditions

The allochthonous yeasts are generally exploited as starter for fruit wines production. The unique abilities of these yeasts are useful to fermented beverages industry. The autochthonous yeasts, non-Saccharomyces yeasts have been reported to be wild yeasts that produce the unique flavors and excepti...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	On-ong Chanprasartsuk, Chanita Chamnoiprom, Kanhok charoenchai, Sunisa Phunpheng, Sudarat khamee, Suchanard panupintu
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Mahasarakham University 2020-06-01
Цуврал:	Science Technology and Engineering Journal (STEJ)
Нөхцлүүд:	allochthonous yeast autochthonous yeast fermentation fruit juice pineapple
Онлайн хандалт:	https://stej.msu.ac.th/wp-content/uploads/2020/06/JOURNAL-STEJ6-1-67-77.pdf
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!