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Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine
Yeast strain plays a central role in the formation of aroma and flavour of fruit wine. The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818 and CECA) on volatile compounds of fermented pineapple (Ananas comosus L. Merr.) juice was investigated. Alcohols and esters were th...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133854/ https://ncbi.nlm.nih.gov/pubmed/30228410 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3338-0 |
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