Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation

[Image: see text] The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS) during bilberry juice fermentation with nine non-Saccharomyces yeasts, including Pachysolen tannophilus, Metschnikowia pu...

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Xehetasun bibliografikoak
Argitaratua izan da:J Agric Food Chem
Egile Nagusiak: Liu, Shuxun, Laaksonen, Oskar, Marsol-Vall, Alexis, Zhu, Baoqing, Yang, Baoru
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: American Chemical Society 2020
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7590984/
https://ncbi.nlm.nih.gov/pubmed/32118429
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.0c01050
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