Carregant...
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...
Guardat en:
| Publicat a: | J Agric Food Chem |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Chemical Society
2020
|
| Accés en línia: | 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 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|