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Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies
Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. Saccharomyces bayanus is a yeast species which is not commonly used for the production of alcoholic beverages, but it is ab...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7397190/ https://ncbi.nlm.nih.gov/pubmed/32650562 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25143127 |
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