Chemical and volatile composition of Pálinka produced using different commercial yeast strains of Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Chemical and volatile composition of Pálinka produced using different commercial yeast strains of Saccharomyces cerevisiae

Published:2022-11 Issue: Volume:381 Page:109891
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Pham Tuan M.,Varjú Réka,Bujna Erika,Hoschke Ágoston,Farkas Csilla,Nguyen Toan B.,Sharma Minaxi,Pandey Ashok,Gupta Vijai Kumar,Nguyen Quang D.,Kókai Zoltán

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference38 articles.

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4. Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains;Chen;Int.J.Food Sci.Technol.,2014

5. Flavour of spirit drinks: raw materials, fermentation, distillation, and ageing;Christoph,2007

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