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The profile of organic acids and polyphenols in apple wines fermented with different yeast strains
Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of Saccharomyces bayanus (Lalvin EC1118, Fermol Blanc) on the chemical composition and sensory characteristics of apple wines was tested. Chemical parameters (alcohol, sugar-free extract, reducing sugars, titra...
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| Publicado no: | J Food Sci Technol |
|---|---|
| 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/PMC6400742/ https://ncbi.nlm.nih.gov/pubmed/30906017 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3514-2 |
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