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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...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Food Sci Nutr
Main Authors: Sanoppa, Kanokchan, Huang, Tzou‐Chi, Wu, Ming‐Chang
Format: Artigo
Jezik:Inglês
Izdano: John Wiley and Sons Inc. 2019
Teme:
Online dostop: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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