Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice

Author:

Díaz-Montaño Dulce M.,Délia Marie-Line,Estarrón-Espinosa Mirna,Strehaiano Pierre

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference38 articles.

1. Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber var. azul;Mancilla-Margalli;J Agric Food Chem,2002

2. Yeast communities in a natural tequila fermentation;Lachance;Antonie Van Leeuwenhoek,1995

3. Overview of tequila production with an emphasis on the role of yeast;Cedeño;Dist Bev Ind Ferment Technol,1995

4. Identification of distinctive parameters between Tequila mixto and Tequila 100% agave by gas chromatography;Aguilera-Rojo,2003

5. Tequila volatile characterization and ethyl ester determination by solid-phase microextraction gas chromatography/mass spectrometry analysis;Vallejo-Cordova;J Agric Food Chem,2004

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