The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation

BACKGROUND: Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H(2)S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple ferme...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:J Sci Food Agric
Asıl Yazarlar: Boudreau, Thomas F, Peck, Gregory M, O'Keefe, Sean F, Stewart, Amanda C
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley & Sons, Ltd 2016
Konular:
Research Articles
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5215524/
https://ncbi.nlm.nih.gov/pubmed/27747891
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/jsfa.8096
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller