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Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines

This study investigated the effects of monocultures of Saccharomyces cerevisiae and Torulaspora delbrueckii as well as simultaneous and sequential cultures of S. cerevisiae and T. delbrueckii on the nonvolatile and volatile compounds in longan wines. The four cultures had similar characteristics in...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Food Sci Nutr
Päätekijät: Sanoppa, Kanokchan, Huang, Tzou‐Chi, Wu, Ming‐Chang
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: John Wiley and Sons Inc. 2019
Aiheet:
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC6766572/
https://ncbi.nlm.nih.gov/pubmed/31572574
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1076
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